Lamb shawarma from Jerusalem (page 210) by Yotam Ottolenghi and Sami Tamimi

  • coriander leaves
  • cinnamon sticks
  • whole cloves
  • fennel seeds
  • fenugreek seeds
  • fresh ginger
  • ground ginger
  • lamb legs
  • lemons
  • nutmeg
  • groundnut oil
  • sweet paprika
  • whole star anise
  • sumac
  • black peppercorns
  • cardamom pods
  • cumin seeds
  • Maldon salt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tahini sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on April 08, 2021

    Absolutely delicious and the cooking instructions are right on. I had a 4-pound leg segment snd reduced cooking time to two hours, it came out perfectly. Definitely a keeper.

  • dc151 on March 04, 2021

    Made with semi boneless leg of lamb, cooked for about 5 hours. Also served with the recommended tomato cucumber salad. It was delicious!

  • Foodycat on June 10, 2020

    I butterflied a shoulder of lamb, cut it into big chunks and marinaded it for about 5 hours before putting on skewers and barbecuing on indirect heat for an hour and 20 minutes. Absolutely delicious, although I've never had Israeli shawarma so I don't know how authentic the flavour is and it tastes nothing like Lebanese shawarma.

  • purpleshiny on January 28, 2018

    No lamb at the butcher, so used goat. The spices are amazing.

  • Melanie on July 10, 2017

    Slow cooked lamb with an amazing flavour! I opted for bone in shoulder.

  • TrishaCP on May 01, 2017

    Very delicious. I had a 2 1/2 lb boneless leg, so reduced the cooking time to 60 minutes for pinkish lamb, rather than the well-cooked version in the recipe. (The last 20 minutes were at 375 degrees instead of 325- we cranked the temperature up because we needed to eat!) I marinated the lamb overnight and was really happy with that choice. Served with the tahini sauce, but nobody was really bothering with it. They just wanted lamb!

  • Therese on October 19, 2016

    Great recipe. I added verjuice and tahini to the reduced juices for a sauce that was the bomb!

  • smtucker on January 02, 2014

    Fabulous! 7.5lb leg of lamb. Marinade as written, 20 hrs. Save the drippings for a jus to top the leftovers. Used:

  • aargle on February 19, 2013

    Easy delicious, didn't marinate overnight just for a few hours. Didn't use fresh coriander as I didn't have any. served with cucumber salad and pumpkin with tahini dressing. Everybody raved

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