Shawarma Spiced Lamb Leg with Beetroot Sauce

Why not spruce up your Sunday Roast with this Shawarma Spiced Lamb leg recipe. The Spices can also be used on Chicken, Pork or Beef…. Add some spice to your life!

Ingredients

Shawarma Spiced Lamb Leg

6 garlic cloves, peeled
4 preserved lemon quarters, rinsed, flesh discarded, rind coarsely chopped
3 tbsp Shawama Spice mix
70 ml olive oil
1 tbsp sea salt
1 lamb leg (about 1.7kg), bone in
Warmed flatbread, to serve

Parsley and onion salad

100 ml red wine vinegar
1 tsp caster sugar
1 Onion, thinly sliced
1 cup Mint
1 cup Flat-leaf parsley
1 cup Coriander
2 tbsp Extra-Virgin Olive Oil
½ Lemon juiced

Beetroot yoghurt sauce

2 beetroot, stalks trimmed
200 gm Greek-style yoghurt
2 tbsp extra-virgin olive oil
1½ tbsp hulled tahini
Juice of 1 lemon, or to taste
2 garlic cloves
1 tsp chilli flakes
2½ tbsp. olive oil

Method

For the Lamb

  1. In a food processor blend olive oil, garlic, sea salt, preserved lemon rind and shawarma spice to a paste.
  2. Slash lamb leg at 3cm-4cm intervals, rub spice paste all over and into incisions, cover with plastic wrap and marinate at room temperature for 1-1½ hours or overnight in the refrigerator (bring lamb to room temperature before cooking).
  3. Preheat oven to 180C. Place lamb in a roasting pan and roast, basting occasionally with pan juices, until cooked to your liking (1 hour 45 minutes to 1 hour 55 minutes for medium-rare, and internal temperature reaches 54C-58C on a meat thermometer).
  4. Cover with foil and set aside to rest for 30 minutes.

For parsley and onion salad

  1. Bring vinegar and sugar to the boil in a small saucepan, add onion.
  2. Remove from heat and set aside for 30 minutes to pickle. Drain, reserving a little liquid.
  3. Just before serving, add herbs, drizzle with oil, lemon juice and a little pickling liquid, season to taste and toss to combine. Serve salad with roast lamb, beetroot sauce and warmed flatbread.

For beetroot-yoghurt sauce

  1. Preheat oven to 200C. Wrap each beetroot in foil and roast until a knife inserts without resistance (40-45 minutes).
  2. Cool then peel beetroot and coarsely chop. Process in a food processor with remaining ingredients until very smooth, season to taste and refrigerate until required.