Juicy Lamb Wraps

This meltingly tender lamb shawarma transforms simple ingredients into a spectacular feast with minimal effort. Succulent lamb, infused with aromatic Middle Eastern spices, slow-roasts until it falls apart at the touch of a fork. The secret lies in the deceptively simple shawarma spice rub – a fragrant blend that permeates the meat during the long, slow cook. Whether using butterflied lamb leg or shoulder, this recipe delivers incredibly juicy, flavor-packed meat that's perfect for gatherings and can be prepared ahead. Finish it on the BBQ for an extra flavor dimension that will have everyone coming back for seconds.

I first made this lamb shawarma for a summer gathering when I wanted something impressive that wouldn't keep me in the kitchen. The aroma that filled my home as it cooked had guests asking what was in the oven before they'd even taken off their coats. What I love most is how the spice blend transforms an everyday cut of lamb into something worthy of a special occasion, yet it's simple enough for anyone to make successfully.

Essential Ingredients and Selection Tips

• Lamb: Either butterflied lamb leg or lamb shoulder works perfectly. Shoulder is fattier and juicier, ideal for reheating, while butterflied leg stays in one piece for neater slicing.
• Cumin and Coriander: These provide the backbone of the shawarma flavor. Use freshly ground if possible for maximum aroma.
• Paprika: Adds depth and color. Sweet paprika works best, but smoked can add an interesting dimension.
• Cardamom: The secret ingredient that gives authentic Middle Eastern character. A little goes a long way.
• Garlic and Lemon: Fresh is essential here, providing brightness that balances the rich meat and spices.

I've discovered through much testing that the quality of your spices significantly impacts the final flavor. Since they're the star of this dish, it's worth checking that your spices are fresh and aromatic before beginning.

Detailed Cooking Instructions

Step 1: Prepare The Aromatic Spice Rub

In a bowl, combine 2 teaspoons each of ground cumin, coriander and paprika with 1/2 teaspoon each of cardamom and cayenne pepper. Add 2 tablespoons olive oil, 4 minced garlic cloves, 2 tablespoons lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until it forms a paste-like consistency, adding more oil if needed to create a slather that will easily coat the meat.

Step 2: Season The Lamb Thoroughly

Place your lamb (either 2.5 lb butterflied leg or 4 lb bone-in shoulder) in a large roasting dish. Massage the spice mixture all over the meat, working it into every crevice. For butterflied leg, rub it into both the inside and outside surfaces. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

Step 3: Roast Low And Slow

Preheat your oven to 325°F (160°C). Cover the roasting dish tightly with foil, creating a good seal to trap moisture. Roast for approximately 4 hours for shoulder or 3-3.5 hours for butterflied leg, until the meat is fork-tender and falls apart easily. Remove the foil for the last 20-30 minutes to allow the top to brown slightly.

Step 4: Rest For Juiciness

Remove the lamb from the oven and let it rest, loosely covered with foil, for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite. The lamb will be so tender you can pull it apart with two forks.

Step 5: Serve Or Finish On BBQ

For an extra flavor dimension, pull the cooked lamb into large chunks and finish on a hot BBQ for 1-2 minutes per side to create a delicious crust. Whether BBQ'd or straight from the oven, serve the lamb drizzled with its own roasting juices alongside flatbreads, couscous, or Middle Eastern-inspired sides.

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The first time I made this, I worried the spice mix was too simple to create truly spectacular flavor. I was amazed when the slow cooking transformed those basic ingredients into something so aromatic and complex. Now I understand that time, not complexity, is the secret to this dish's incredible taste.

Frequently Asked Questions

→ Should I pick leg or shoulder?

Leg’s lean, shoulder’s juicy—but both work great!

→ Is a BBQ required?

Nope, you can stick to the oven.

→ How long does it take?

3.5 hours total but totally worth it!

→ Can I use a slow cooker?

Sure thing—10 hours on low, then crisp in the oven.

→ Does it reheat well?

Amazing—just warm it with some juices.