Yotam Ottolenghi Lamb Shawarma

Introduction

Yotam Ottolenghi’s lamb shawarma brings the flavors of the Middle East right to your kitchen. This recipe uses a leg of lamb marinated with a fragrant blend of spices and slow-roasted in the oven—no spit needed. You will enjoy tender, flavorful meat with a perfect balance of warmth and freshness. This dish is ideal for family dinners or special gatherings with a Middle Eastern flair.

Why You’ll Love This Recipe

Although the cooking time is long, the preparation is simple and straightforward. The slow roasting infuses the lamb with deep, aromatic flavors from the spice blend. The marinating step ensures tender and juicy meat. This recipe is affordable, easy to follow, and perfect for impressive meals. It also offers flexibility with suggested sides like fresh salads or grains.

Recipe Origins

Inspired by traditional Middle Eastern shawarma, this oven-roasted version by Yotam Ottolenghi adapts street food to home cooking. The rich spice mix reflects Levantine cuisine, known for its vibrant flavors and slow-cooking methods. This recipe highlights the beauty of simple ingredients elevated by aromatic spices and careful cooking.

Ingredients

1 leg of lamb with bone, about 2.5 to 3 kg
2 teaspoons black pepper
5 cloves
½ teaspoon cardamom pods
¼ teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 tablespoon cumin seeds
1 star anise
½ cinnamon stick
½ grated nutmeg
¼ teaspoon ground ginger
1 tablespoon sweet paprika
1 tablespoon sumac
¾ tablespoon fleur de sel
25 g fresh grated ginger
3 crushed garlic cloves
40 g chopped coriander (stems and leaves)
60 ml lemon juice
120 ml peanut oil

Instructions

1- In a dry cast iron pan, toast black pepper, cloves, cardamom, fenugreek, fennel, cumin, star anise, and cinnamon over medium-high heat for 1-2 minutes until fragrant. Avoid burning.

2- Add grated nutmeg, ground ginger, and paprika; stir for a few seconds then grind the spices finely using a spice grinder, blender, or mortar and pestle.

3- Transfer the ground spices to a bowl and mix with sumac, fleur de sel, fresh ginger, garlic, coriander, lemon juice, and peanut oil.

4- Using a sharp knife, make several 1.5 cm deep incisions in the lamb fat and meat to help marinade penetrate.

5- Place the lamb in a large roasting dish and rub the marinade all over the meat, massaging it in with your hands.

6- Cover with aluminum foil and refrigerate for at least 2 hours, preferably overnight.

7- Preheat the oven to 150°C (fan oven) or 170°C otherwise.

8- Roast the lamb fat side up for 4 hours 30 minutes until very tender.

9- After 30 minutes, add about 250 ml boiling water to the roasting dish and baste the lamb every hour.

10- Add more water as needed to keep about 0.5 cm liquid at the bottom of the dish.

11- Cover the lamb with foil for the last 3 hours to prevent spices from burning.

12- Remove the lamb from the oven and let it rest for 10 minutes before slicing and serving.

Nutrition Information

Calories: approx. 520 kcal per serving
Fat: 40g
Carbohydrates: 3g
Protein: 50g
Sodium: 700mg

Quick Facts

Preparation Time: 15 minutes (+ marinating time)
Cooking Time: 4 hours 30 minutes
Servings: 8
Difficulty: ⭐⭐ (Easy)

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 150°C for 15-20 minutes. Avoid microwaving to preserve texture and flavor.

Serving Suggestions

Serve with fresh cucumber and tomato salad dressed with lemon juice, olive oil, garlic, and chopped parsley or coriander. Accompany with rice, bulgur, or tahini sauce. For a complete meal, add firm potatoes peeled and added to the roasting dish 90 minutes before the end of cooking, stirring occasionally.

Common Mistakes

Burning spices during toasting which makes the marinade bitter.
Not making deep enough incisions for marinade absorption.
Skipping basting during roasting, leading to dry meat.
Overcooking lamb beyond tenderness.

Recipe Variations

Add different fresh herbs like mint or parsley to the marinade.
Use lamb shoulder instead of leg for a different texture.
Serve with flatbreads or pita for a shawarma-style wrap.

Frequently Asked Questions

Can I prepare this dish in advance?
Yes, it benefits from marinating overnight and can be reheated before serving.

Can I use boneless lamb leg?
Yes, but reduce cooking time and monitor tenderness carefully.

What spice mix can I substitute if unavailable?
Use store-bought shawarma spice blend or a mix of cumin, paprika, garlic powder, and cinnamon.

Conclusion

Yotam Ottolenghi’s lamb shawarma offers a rich, aromatic take on a Middle Eastern classic. With a flavorful spice marinade and slow roasting, it creates tender, juicy meat perfect for family meals or entertaining guests. Follow this recipe for an authentic and satisfying dish that captures the essence of Levantine cooking.