Yotam Ottolenghi’s Jerusalem Lamb Shawarma

Recipe from Yotam Ottolenghi

Adapted by Sam Sifton

Updated July 7, 2020

  • Carol Sachs for The New York Times
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Total Time
5 hours, plus marinating time
Rating
5(687)
Comments
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The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables. —Sam Sifton

Featured in: Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi

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Ingredients

Yield:Serves 8

  • 2 teaspoons black peppercorns

  • 5 cloves

  • ½ teaspoon cardamom pods

  • ¼ teaspoon fenugreek seeds

  • 1 teaspoon fennel seeds

  • 1 tablespoon cumin seeds

  • 1 star anise

  • ½ cinnamon stick

  • 1 tablespoon grated nutmeg, about half a pod

  • ¼ teaspoon ground ginger

  • 1 tablespoon sweet paprika

  • 1 tablespoon dried sumac

  • ¾ tablespoon kosher salt

  • 1 3-inch piece of fresh ginger, peeled and grated

  • 3 garlic cloves, peeled and crushed

  • ¾ cup chopped cilantro, stems and leaves included

  • 4 tablespoons fresh-squeezed lemon juice

  • ½ cup peanut or other neutral oil

  • 1 leg of lamb, on the bone, about 5 ½-6 ½ pounds

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

4 grams carbs; 270 milligrams cholesterol; 971 calories; 32 grams monosaturated fat; 9 grams polyunsaturated fat; 26 grams saturated fat; 72 grams fat; 1 gram fiber; 760 milligrams sodium; 74 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon in a cast-iron pan set over medium-high heat and dry-roast them for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ground ginger and paprika, and toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices into powder. Transfer to a medium bowl, and stir in the sumac, salt, fresh ginger, garlic, cilantro, lemon juice and oil, and stir to combine.

  2. Step 2

    Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Turn the lamb fat-side up, cover the pan with aluminum foil and place it aside on a countertop for at least a couple of hours, or preferably, rest it overnight in the refrigerator.

  3. Step 3

    Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 ½ hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.

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Ratings

5 out of 5
687 user ratings
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Comments

Carey

160F is more than well done. Lamb temps are as follows:

Rare: 115 to 120°F
Medium-Rare: 120 to 125°F
Medium: 130 to 135°F
Medium-Well: 140 to 145°F
Well-Done: 150 to 155°F

David

I have made this about 4 times and everyone loves it. Instead of roasting it, I use the sous vide for up to 24 hours and then finish it by browning it on the grill. It is juicy, tender and irresistible.

Harriet

I have made this twice for crowds with bone-in legs of lamb--very juicy, not at all dry. I served it with harissa sauce, chopped cucumber and tomatoes, and an amazing yogurt sauce plus pita. This is equally wonderful as a winter dish. In the end, one guest stood in the kitchen trying to get every last bit of meat off of the bone.

Valerie

Has anyone tried this in a slow cooker?

Laura

This was SO good. The only modification I made was to cook it at 325, for about 45 minutes longer. I shredded and added it back to its pan juices so that it was evenly seasoned. Served with pita, tabouleh, rice, roasted potatoes and toum.

Todd

I turned this into a weeknight meal by prepping it in a crock pot and marinating overnight in the fridge. Cheated using pork shoulder too. Was wonderful.

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Credits

Adapted from Yotam Ottolenghi

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