Tuesday, October 6, 2020

Recipe: Slow Cooked Lamb Shawarma

Sink your teeth into a slow cooked lamb leg. Top it with yogurt sauce, cucumbers, herbs, and enjoy the tender, juicy dish. Serve with toasted naan.

1 6-9 pound leg of lamb
12 tablespoons olive oil
16 cloves minced garlic
4 tablespoons ground cumin
4 tablespoons ground coriander
2 teaspoons paprika
2 teaspoons turmeric
2 teaspoons allspice
2 teaspoons ground ginger
1 teaspoon cinnamon
5 teaspoons salt

Pulse marinade in the food processor.  Spray the slow cooker with cooking spray. Spread marinade on lamb. Turn on the cooker to low and let it go for 8-10 hours. The results: Tender juicy lamb when you walk in the door from work. Such a treat!

Serve with couscous, naan, roasted veggies, tzatziki and fresh tomatoes.

If you don't want to use the whole leg, cut it in half and freeze the other portion before cooking and use another time.  

You could also use the cooked meat to make lamb chili or lamb lasagna.  

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