Slow Cooked Shawarma (Print Version)

# Ingredients:

→ Lamb

01 - 2 kg bone-in lamb shoulder OR 1.7 kg butterflied lamb leg

→ Shawarma Paste

02 - 3 garlic cloves, minced
03 - 1 tbsp ground coriander
04 - 1 tbsp ground cumin
05 - 1 tbsp ground cardamom
06 - 1 tsp cayenne pepper
07 - 2 tsp smoked paprika
08 - 1 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 1/4 cup extra virgin olive oil
11 - 2-3 tbsp lemon juice

→ Cooking

12 - 2 cups water

# Instructions:

01 - Mix garlic, coriander, cumin, cardamom, cayenne, paprika, salt, pepper, oil, and 2 tbsp lemon juice into a wet paste.
02 - Put lamb in a roasting pan, slather all over with paste, fat side up.
03 - Pour water around lamb, cover tightly with foil, and roast at 350°F for 3 hours, basting 2-3 times.
04 - Remove foil, check tenderness with forks, baste again, and roast uncovered 30 minutes for a crust.
05 - Cool lamb 20 minutes, pull into chunks if using shoulder, coat with juices, and sear on a medium BBQ until golden.
06 - Slice or shred lamb, drizzle with pan juices, and serve with wraps or couscous.

# Notes:

01 - Shoulder is juicier, leg works too—marinate leg if bone-in.
02 - BBQ finish is optional, great for reheating or summer.
03 - Slow cooker: 1 cup water, 10 hours on low, finish in oven or BBQ.

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