We have all had the 3am shawarma... This dish ain't that! This shawarma is a locally mixed (Sami's Kitchen) Lebanese spice blend that is perfect with lamb and pomegranate. Be sure to squeeze on lots of lemon! Highly Recommended.
30 Minutes. Sugar Free.
400g butterflied lamb leg
1 sprig rosemary
2 cloves garlic
2 tablespoons Sami's Kitchen shawarma spice
3/4 cup couscous
3 tablespoons green stuffed olives
5 sprigs parsley
2 spring onions
3 tablespoons Greek yoghurt
Preheat oven & marinate lamb
Preheat oven to 200ºC on fan bake. In a bowl, combine lamb with the shawarma spices, some olive oil and season generously with salt. Rub well and put to one side until ready to cook.
Bring a BBQ or fry pan to a high heat. When hot (not smoking hot) sear lamb on each side for 3 minutes. Turn BBQ off and cover. Leave to cook in the residual heat for 10 minutes. If you are using a fry pan, place in the oven once seared on 200ºC. The lamb will smoke when cooking so open windows! Cover with foil and allow to rest for 5 minutes. (8 minutes for rare or 10 – 12 minutes for well done).
While the lamb is roasting, prepare the couscous. Using your kettle bring water to the boil. Place couscous in heatproof bowl and cover with boiling water ensuring just over 1cm of coverage over the couscous. Cover with cling wrap and leave to rest for 10 minutes. Fluff with a fork.
Make salad & dressing
While lamb is resting, combine the couscous, roughly chopped parsley and olives, finely sliced spring onion, season with salt and pepper and toss to combine. Using a wooden spoon, hit the back of the pomegranate to release the pips into the salad.
Cut the lamb into 1cm strips across the grain. Plate the salad and be sure to squeeze lots of lemon over both the lamb and salad.
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