Slow-Roasted Lamb Shawarma! Tender,  juicy, leg-of-lamb, slow-roasted in the oven with Middle Eastern Spices until falling-apart and tender.

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #  

 

Tender, falling apart Lamb Shawarma is bursting with Middle Eastern flavors and takes 15-20 minutes of hands-on time before slow-roasting in the oven for 3 ½ – 4 ½  hours, perfect for lazy Sundays.

This is one of the “special occasion” meals my Egyptian father would make on holidays like Easter or Christmas and to this day, the smell of it roasting in the oven brings me right back to my childhood home.

The best part is how the leftovers taste better and better during the week, with so many ways to use them!  Stuff the flavorful, tender meat into warm pita bread  for tasty lunch wraps, or add to soup, or make tacos!

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

This week I’m partnering with American lamb, to create a cozy, hearty lamb recipe, perfect for this time of year. But as I sit here and finish up the last of my lamb shawarma wrap, I think this recipe is really for any time of year, depending on what you pair it with!

Ingredients in Lamb Shawarma

How to Make Lamb Shawarma

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

Step One: Prep the lamb.

Unwrap the lamb leg and pat dry. Score the fatty side of the lamb.

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

Step Two: Make the Spice Paste

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

This recipe for Lamb Shawarma is all about the spices! Place the garlic, shallot, and spices in a food processor with all the spices and olive oil

to create a thick paste or rub.

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

Step Three: Rub the paste all over the lamb. 

Rub the shawarma marinade on all sides of the lamb. Let stand 1-2 hours. You can do this ahead and refrigerate for up to three days.

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

Step Four: Roast the lamb

Roll the lamb back up and place it over a bed of sliced onions in a dutch oven or skillet with a little water in the bottom.

Place it in a 350F oven for 3 ½ to 4 ½ hours. (See recipe notes)

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

When it is done, it will literally fall apart and melt in your mouth.

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

What to serve with Lamb Shawarma

Or plate it up for a fancier presentation!

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

The leftover Lamb shawarma will make amazing sandwiches and wraps!

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

However you choose to serve it, I know you will love the flavors.

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

So excited for all you lamb lovers to try this one! Make sure to share your comments below!

More lamb Recipes you may enjoy:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap! #lambrecipe #Shawarmarecipe #lambshawarmawrap #lambshawarma #fanoflamb #shawarma #authenticshawarma #

Slow Roasted lamb Shawarma

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8 1x
  • Category: main, lamb
  • Method: roasted, baked
  • Cuisine: middle eastern

Description

The best recipe for Lamb Shawarma- tender, juicy, leg of lamb, slow roasted in the oven with Middle Eastern Spices until falling apart. Serve this with rice and veggies, or in a pita or wrap!


Ingredients

Scale
  • 3 lb leg of lamb, boneless ( see notes for bone-in or shoulder)
  • one large onion, sliced into thick ½ inch slices
  • 1 cup water

Shawarma Marinade

  • 8 garlic cloves, whole
  • 1 shallot, quartered
  • 6 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon sumac
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon allspice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • ½ teaspoon cardamon
  • 2 ½ teaspoons kosher salt
Serve the lamb shawarma family style with Fluffy Basmati Rice ( the middle Eastern Version), roasted veggies, warm pita bread, yogurt, Labneh or Everyday Tahini Sauce , and my favorite, zhoug!
Or wrap it up in a pita for a delicious wrap!

Instructions

Preheat oven to 350 F ( Plan on full 4 1/2 hours baking time, but check at 3 ½ hours)

Place marinade ingredients in a food processor and pulse into a paste, scraping down sides to incorporate well.

Place onion slices in the bottom of  a dutch oven or cast iron skillet to create a base for the lamb.

Pat the lamb dry and coat all sides really really well with the paste, including the inside where the bone was removed. Roll it back up and place it on the bed of slice onion, seam side down, fatty side up. Let this marinate on the counter until the oven is hot, or up to 2 hours. You could also wrap it in plastic wrap and refrigerate 24 hours.

Pour 1 cup water into the dutch oven or skillet  ( to the side of the lamb) and cover with a heavy lid or  foil and place in the oven for 2 ½  hours. Uncover the roast to let the top get golden, and continue cooking 1 hour. Check the roast. If the pan seems dry, add a another ½ cup water.   If the crust seems like its getting too dark, cover lightly with foil. Continue cooking until the lamb pulls apart easily with tongs or two forks. Possibly another hour. If it’s still feeling tough, continue cooking until it is tender, checking every 30 minutes, making sure to top is not burning or that is out of liquid in the bottom.

Let stand a few minutes before serving.

Serve with your choice of: Basmati Rice ( the middle eastern version), Pita bread, simple roasted veggies, labneh, tahini sauce, zhoug yogurt, tomatoes and/ or cucumbers.


Notes

If using bone-in leg of lamb increase cooking time.

4 -4 ½ lbs = 4 ½-5 hours total  ( with 1 hour uncovered)

5-5 ½ lbs – 5 ½ hours total  ( with 1 hour uncovered)

Nutrition

  • Serving Size:
  • Calories: 241
  • Sugar: 1.1 g
  • Sodium: 837.6 mg
  • Fat: 8.1 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 4.8 g
  • Fiber: 1 g
  • Protein: 35.9 g
  • Cholesterol: 108.9 mg

Keywords: lamb shawarma, sow roasted lamb shawarma, best lamb shawarma recipe, how to make lamb shawarma, lamb shawarma oven

 

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. Hi, just posted but didn’t hit the notify me by email button. Can I freeze the lamb once it has been marinated?
    Thanks

  2. I need some help. Just put the marinade on the lamb for a Saturday family lunch get together. Leg of lamb was large 5 lbs. curious about change to cooking time. Also just got a call that my sister’s husband was ill and now 4 guest might not be able to make it. Can I freeze the lamb once it has the marinade on it? It’s a lot of lamb for very few people.
    Thanks

    1. Yes you can freeze it in the marinade- or you could also freeze the leftover cooked lamb and portion it out?

  3. Just finished making it in my cast iron skillet and this is phenomenal. I was anxious about the amount of spice but decided to trust it and it is honestly perfect for my 4lb lamb I made some easy yogurt flatbread, zhoug and roast veggies to serve alongside and this is easily one of best meals I’ve had in years. Thank you!!

  4. Made this for Easter – it was amazing. I used a fatty leg of lamb with bone – I couldn’t believe how melt in your mouth delicious it turned out. The spice mix was perfect! And, we keep eating the leftovers. Thank you for sharing!

  5. Dear Sylvia- I’m in a panic. I’m making this recipe for guests tomorrow and prepared the lamb tonight. I realized that there is practically no fat on the leg that I purchased from Sprouts. I am now afraid that it will be terribly dry. Do you recommend I add some lamb fat if I can scrounge some off a butcher? Thank you.

    1. Hi Kim, don’t panic, I really think the spice paste should keep it from drying. You could double-check at an hour, baste if need be and if it looks dry, add a bit more water?

          1. Hi again! So I made sure to check every hour on liquid and only had to add about half a cup after 3 and a half hours. I cooked it for 4 hours and I think I should have likely cooked it a half hour more. The flavor was outstanding but the meat was slightly on the tough side. I will definitely try this again but perhaps with bone-in and more fat as one of your other readers just wrote about. I am sooooo grateful and impressed that you were able to reply to me before I started cooking. I raved about you and your website to all my guests. Thank you again.

          2. Thanks for reporting back Kim! Appreciate this as it will help others too. Sorry the meat ended up being a little tough- I agree, I wonder what a little more time would have done. I have cooked tough cuts of meat with very little fat, and they have surprisingly gotten very tender, so I’m guessing it was a time issue here rather than the lack of fat- but of course, the fat adds richness and good flavor! 😉

  6. I made this last night for dinner. Absolutely delicious. I used a 2.66 lb grass fed boneless leg of lamb. put the spice past on and refrigerated overnight, Cooked in my 2 qt dutch oven for the full 4 hours. Perfect! Served with the middle eastern version of the fluffy basmati rice,( although i used Manoomin wild rice from the Ojibwe reservation in Minnesota) It’s my new favorite. Also served with the Lebanese slaw. It was a divine meal. I am looking forward to having tacos with the left over lamb. Any suggestions for topppings?

      1. I did, thank you, Sylvia. I also added a little cilantro, marinated red onion & a little sprinkle of feta on top, Delish!

  7. This was just stupendously delicious!
    Made it for an Easter dinner party and it got rave reviews.
    Thanks a million!

  8. OMG this is outstanding! I have made many many of Sylvia’s recipes over the past couple of years and they are all soooo good, but this really is the best lamb I’ve ever had – let alone made.

  9. Super delicious and was easy to make ahead and reheat for dinner! slow cooker for 8 hours. It was so tender I could barely get it out at the end !
    Love your blog, it never disappoints!!

  10. Hi! Would a slow cooker work? using the same ingredients and instructions, just adjust timing to about 7/8 hours on low?