Ingredients
Scale
- 5 cloves garlic
- 1 inch fresh ginger
- ½ medium yellow onion sliced
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons sweet paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- 3-4 lbs boneless lamb shoulder
- ½ medium yellow onion sliced (remaining half)
- 1 cup water
- Pita bread
- Lemon wedges
Instructions
- In a mini food processor, combine garlic, ginger, half the sliced onion, olive oil, lemon juice, salt, pepper, cumin, coriander, paprika, cayenne, cinnamon, and allspice.
- Blitz the mixture until it forms a thick paste.
- Rub the paste over the boneless lamb shoulder evenly and place in a container or zip-top bag.
- Refrigerate for at least four hours, or overnight for best results.
- Preheat your oven to a low temperature, around 300°F (150°C).
- Place the marinated lamb in a roasting pan and add the remaining sliced onion and the cup of water.
- Cover tightly with foil and roast in the oven for 4 hours, or until the lamb is very tender.
- Once ready, allow the lamb to cool slightly, then slice it thinly.
- Serve the sliced lamb in warm pita bread with lemon wedges.
Notes
Letting the lamb marinate overnight enhances the flavor.
Adjust the spices to suit your taste preferences.
Leftover lamb can be refrigerated and used for sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.