INGREDIENTS

Serves 2-4 PREP TIME 15 Minutes SHAWARMA METHOD cook it, then preheat the oven FOR THE ISRAELI SALAD PREP 1 x 2.5kg bone-in leg of lamb to 200°C/Gas Mark 6/180 fan TIME: 10 MINUTES Using a dry, heavy-based frying assisted. FOR THE SHAWARMA SPICE MIX: SPICED LAMB pan, toast the seeds, Mix all the ingredients together 1.5 tablespoons cumin seeds peppercorns, coriander seeds, Place the lamb in a roasting dish and season with salt and pepper. 2 teaspoons black peppercorns By Helen Graves at fennel seeds, fenugreek seeds, and cook for 1 hour, uncovered, If made more than 15 minutes 1 teaspoon coriander seeds until the lamb has browned. 1 teaspoon fennel seeds www.helengraves.co.uk cloves, stick and in advance the salad will ½ teaspoon fenugreek seeds cardamom pods over a low heat. accumulate juice at the bottom After this time, reduce the heat of the bowl – it is up to you 5 cloves This shawarma spiced lamb recipe is ½ cinnamon stick Move them around the pan on a to 160°C/Gas Mark 3. Add the whether you drain this off. 3 cardamom pods based on meals I enjoyed in Lebanon, medium heat for a few minutes, and lemon zest strips and 1 tablespoon where lamb shawarma would be cooked until they become very fragrant. water to a depth of 1cm in the FOR THE SALAD: PREP 1 tablespoon sea salt (such as Maldon) Remove from the heat and grind base of the pan. Cover with foil TIME: 10 MINUTES on a spit - this is a recipe I’ve adapted for and cook for 4.5 -5 hours, until to a powder in a spice grinder, In a bowl, mix the onions and salt, the home cook. It’s perfect for sharing the lamb is very tender. FOR THE MARINADE AND COOKING THE LAMB then mix in the paprika and salt. rubbing the salt into the slices 5 cloves , crushed when you have a few people over as with your hands. Add the sumac. Zest of 1 unwaxed lemon, in thick strips (remove Baste the lamb with the water in there’s minimal prep time and the oven Combine the spice mix with the Allow to sit for 5 minutes before any white pith from the underside of the strips) the pan every hour, topping up as does most of the work. You can then lay oil and garlic. Score the leg of serving. 2 onions, sliced lamb a few times on top to allow necessary to make sure it doesn’t 100ml flavourless oil, such groundnut everything out on the table for people the marinade to penetrate, then dry out. Don’t skip the basting as FOR THE SAUCE PREP to help themselves. It’s messy, fun and smear the marinade all over the it will keep the lamb tender. FOR THE ISRAELI SALAD PREP TIME: TIME: 5 MINUTES lamb, making sure to push it right 10 MINUTES tastes amazing. Put all the ingredients except into the slashes you’ve made, Allow the lamb to rest for 15 3 small Israeli cucumbers or 1 large English the salt in a food processor and covering every nook and cranny. minutes before carving. cucumber (seeds removed if the latter), diced process until smooth Taste and 3 tomatoes, diced, or 15 cherry tomatoes, diced add salt if needed. 1 handful leaves, finely chopped Leave to marinate for at least four Serve the lamb with the 1 small handful mint leaves, finely chopped hours, or overnight. salads and sauce, plus pitta or 2 tablespoons lemon juice flatbreads, pickled chillies and/or 1 tablespoon olive oil Bring the meat out of the fridge pickled turnips and yoghurt. an hour before you want to FOR THE ONION SALAD: PREP TIME: 10 MINUTES 2 regular onions, thinly sliced 1 heaped teaspoon sumac 1 teaspoon salt

FOR THE TAHINI SAUCE PREP TIME: 5 MINUTES 100ml tahini 50ml lemon juice 100ml water 1 small clove garlic, crushed Salt (a pinch) 49