Slow-Roasted Shawarma Lamb Shoulder
A meltingly tender, slow-roasted lamb shoulder elevated with a warming yogurt-shawarma marinade.
Ingredients
- 3½ lbs lamb shoulder, bone-in 1½ kg
- 1 cup water 250 ml
- drizzle of honey
For the Marinade
- 1 tsp freshly grated ginger
- ½ cup full fat yogurt 125 g
- 1 tsp salt
- 2 tsp paprika
- 1 tsp thyme
- 1 tsp cumin
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper optional
Instructions
- Using a sharp knife, score the fat in a shallow criss-cross (diamond) pattern, cutting through the fat only and not into the meat.
- In a bowl, combine all marinade ingredients. Rub thoroughly over the lamb shoulder, working into the scored fat and crevices.
- Marinate for at least 1 hour at room temperature, or up to 24 hours in the refrigerator (bring to room temperature before cooking).
- Preheat oven to 465°F (240°C) conventional or 430°F (220°C) convection/fan-forced.
- Place lamb fat-side up in a large roasting dish. Pour the water around the lamb (not over it). Cover tightly with two layers of foil.
- Once the oven is hot, reduce temperature to 350°F (180°C) conventional or 325°F (160°C) convection/fan-forced. Add lamb and roast for 3 hours, spooning pan juices over the meat every hour.
- Remove foil, drizzle with honey, and roast uncovered for 20–30 minutes, until golden and caramelized. Test for doneness — the lamb should pull apart easily with two forks. If not tender, re-cover and continue cooking in 20-minute increments.
- Remove from oven and rest, loosely covered, for at least 20 minutes before serving.
- To serve: either reduce the pan juices on the stovetop (skimming excess fat if desired), or serve with a simple Greek yogurt sauce made with lemon, garlic, sumac, and fresh herbs such as mint and parsley.