Roast lamb shoulder shawarma

Serves 4

Ingredients

• 1.5kg bone-in lamb shoulder

• 2 tbsp cup olive oil

• 4-8 pita, to serve

• ¼ cup toasted pinenuts, to serve

• finely shredded parsley, to serve

• 1 red onion, finely sliced, to serve

• sliced tomato and cucumber, to serve

• finely shredded lettuce, to serve

Shawarma seasoning

• 1 tsp ground black pepper

• 1 tsp ground allspice

• 2 tsp garlic powder

• 1 tsp ground cloves

• 1 tsp ground cinnamon

• 1 tsp ground cumin

• 1 tsp ground coriander seed

• 1 tsp paprika

• 2 tsp dried oregano

• 1 tablespoon salt

Garlic sesame sauce

• 1 cup yoghurt

• 2 tbsp tahini

• 1 tbsp lemon juice

• 2 cloves crushed garlic

• ½ tsp salt

• a drizzle of olive oil

Method

1. Combine the ingredients for the shawarma seasoning and rub all over the lamb. Allow to marinate in the fridge overnight. Pour over the oil. Preheat the oven to 160C. Place the lamb in lidded pan or roasting tray covered with foil and add ½ a cup of water. Roast covered for 4 hours. Remove from the oven, baste with the juices from the pan and rest for 15 minutes.

2. Wrap the pita in foil and place in the oven for the last 20 minutes of cooking to warm through.

3. Combine the ingredients for the sauce and set aside until ready to serve. Serve with lamb scattered with parsley and pinenuts and serve with the wraps and fillings.

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