Slow-Roasted Lamb Shawarma Plate with All the Fixings
Layers of thinly sliced lamb shoulder marinated in a heady blend of warm spices, slow-roasted until impossibly tender with crispy edges, then piled onto a platter with fluffy rice, tangy pickled turnips, and a drizzle of garlicky toum. Every element on the plate earns its place.
Ingredients
- 3 lbs boneless lamb shoulder, sliced into 1/4-inch thick slabs
- 1/4 cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 5 cloves garlic, minced
+ 14 more ingredients
Instructions
In a large bowl, whisk together the olive oil, apple cider vinegar, minced garlic, cumin, coriander, smoked paprika, turmeric, cardamom, cloves, cinnamon, salt, and pepper.
Add the lamb slices and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for the deepest flavor.
Preheat the oven to 375 degrees F.
Arrange the onion rings in the bottom of a large roasting pan or Dutch oven. Stack the marinated lamb slices on top of the onions, pressing them together firmly. Pour any remaining marinade over the top.
Cover tightly with foil or a lid and roast for 1 hour and 30 minutes.
Remove the foil and increase the oven temperature to 425 degrees F. Continue roasting uncovered for 25 to 30 minutes until the top layer is deeply browned and the edges are crispy.
Remove from the oven and let rest for 10 minutes. Using a sharp knife, shave thin slices from the lamb stack, capturing both the crispy exterior and tender interior.
Arrange the sliced shawarma on a large platter. Serve with warm pita, garlic toum, pickled turnips and cucumbers, and fresh tomato-parsley salad.
Nutrition Estimate
Per serving • Estimated by Blinner AI