Shawarma Spiced Leg Of Lamb

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For easy entertaining try Curtis Stones Middle Eastern-inspired lamb served with a fresh coriander, parsley and mint salad and warm naan bread.

The ingredient of Shawarma Spiced Leg Of Lamb

• 1 2 cup tahini
• 1 2 cup fresh coriander leaves and tender stems
• 1 2 cup flat leaf parsley leaves
• 1 2 cup mint leaves
• 1 4 cup fresh dill sprigs divided
• 2 garlic cloves smashed
• 1 lemon zested juiced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 4 teaspoon cayenne
• 1 4 teaspoon ground cinnamon
• 3 teaspoons olive oil divided
• 1 butterflied leg of lamb about 1kg fat trimmed
• 6 spring onions about 150g total trimmed
• 2 lebanese cucumbers thinly sliced crossways
• 6 naan breads warmed

The Instruction of shawarma spiced leg of lamb

• prepare a barbecue for medium heat
• in a blender blitz tahini 1 4 cup each fresh coriander parsley and mint 2 tablespoons dill garlic lemon zest and juice and 1 2 cup water on high speed to form creamy sauce season with salt and pepper and refrigerate in a small bowl mix remaining fresh coriander parsley mint and dill cover herb salad and refrigerate
• in another small bowl mix ground coriander cumin paprika cayenne cinnamon 1 teaspoon salt and 1 2 teaspoon pepper brush lamb with 2 teaspoons oil and coat with spice mixture barbecue lamb rotating as needed for about 13 mins per side or until an instant read meat thermometer registers 54c when inserted into thickest part of lamb transfer lamb to a carving board to rest for 10 mins
• meanwhile toss onions with remaining 1 teaspoon oil barbecue turning as needed for about 4 mins or until wilted and charred in spots slice into 4cm pieces
• thinly slice lamb across grain and transfer to a platter serve with herb salad onions cucumbers tahini sauce and naan breads encouraging guests to assemble their own shawarmas

Nutritions of Shawarma Spiced Leg Of Lamb

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