Instructions

DIY Shawarma Spice Mix

• In a small frying pan over a low flame toast the cumin, coriander and fennel seeds for 3 - 4 minutes until fragrant. Leave to cool then grind into a powder. (Alternatively you can purchase ground seeds and skip this step!)

• Pop the cumin, coriander, fennel, allspice, turmeric, cinnamon and ginger into a food processor (or use 3 tablespoons of our Shawarma Spice Mix!) a long with 100ml olive oil, chopped onion, garlic, the juice of one lemon, 1/2 tablespoon of salt and 1 teaspoon of pepper and blend until a rough pulp forms.

• Rub the pulp all over the lamb, cover and leave to marinate in the fridge over night or for 24 hours.

• The next day, preheat the oven to 240C or 220C for fan assisted ovens, place the lamb on a raised rack in a roasting tray, brush any leftover marinade over the lamb and roast for 20 to 25 minutes or until coloured.

• Reduce the heat to 160C or 140C for fan assisted ovens, pour the chicken stock into the roasting tray, cover with foil and cook for 4 hours, basting the lamb with juices and stock every hour.

• The lamb is ready when the meat is tender and easily pulls away from the bone.

To Serve

• Serve in plain flatbreads or pitta bread with, red onions, thick Greek yoghurt and chopped mint.