Juicy Lamb Wraps (Print Version)
# Ingredients:
→ Lamb
01 -
1.7 kg butterflied lamb leg OR 2 kg lamb shoulder with bone
→ Shawarma Paste
02 -
1 tbsp ground cumin
03 -
1 tbsp ground coriander
04 -
1 tbsp cardamom powder
05 -
3 garlic cloves, finely chopped
06 -
2 tsp smoked paprika
07 -
1 tsp cayenne pepper
08 -
1/2 tsp black pepper
09 -
1 1/2 tsp salt
10 -
2-3 tbsp fresh lemon juice
11 -
1/4 cup good-quality olive oil
→ Cooking
12 -
2 cups of water
# Instructions:
01 -
Stir together chopped garlic, cumin, coriander, cardamom, cayenne, paprika, salt, black pepper, olive oil, and 2 tbsp lemon juice until it becomes smooth.
02 -
Set the lamb in a roasting dish, rub the paste generously all over, making sure the fat side faces up.
03 -
Add water to the pan, cover tightly with foil, and bake at 350°F for 3 hours, occasionally basting it (2-3 times).
04 -
Remove the foil, baste one more time, check if tender by pulling with forks, and cook uncovered for 30 more minutes to crisp the outside.
05 -
Let the lamb cool for about 20 minutes, shred it into chunks if it’s shoulder, coat with pan drippings, then grill on medium heat until browned.
06 -
Cut or pull apart the lamb, pour over sauce from the pan, and pair with couscous or flatbreads.
# Notes:
01 -
Shoulder is moister, but leg works too—bone-in legs need marinating.
02 -
BBQ finishing isn’t required but amazing for summer meals or reheating.
03 -
For a slow cooker: use 1 cup water, cook on low for 10 hours, then finish in the oven or grill.