Best Ever Lamb Shawarma

Spice up your Sunday lunch with the flavours of North Africa

Prep time: 10 minutes

Cooking time: around 3.5 hours

Serves: 4 plus leftovers

Ingredients

• 1 lamb shoulder joint, bone-in (around 1.5 kg)
• 3 onions, quartered
• 4tbsp Ras El Hanout spice mix
• 2tbsp olive oil
• 2 lemons, zest and juice
• 500ml low-sodium meat or veg stock

Method

• Take your lamb out of the fridge an hour before cooking
• Preheat your oven to 170C / 150C fan /  Gas mark 3
• Make the spice mix (or cheat and buy from the shops!), then add 4 tbsp of it to a small bowl along with the olive oil, lemon zest and lemon juice and mix well to combine
• To prepare the lamb, place onions cut side up in the middle of a roasting tray. Make smallish incisions around 3cm apart along the lamb shoulder then place the lamb on top of the onions
• Rub the spice paste generously all over the lamb and into the incisions
• Pour the stock around the lamb – not on top of the lamb, as you’ll wash off the rub!
• Seal the roasting tray very tightly with two sheets of tin foil, to seal in the steam during cooking which will leave the lamb lovely and tender
• Cook in the oven for around 3.5 hours, or until the meat easily falls off the bone
• Shred the lamb, add a dollop of raita on top and serve with warm pitta breads and couscous – absolutely delicious!

Enjoy x

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