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

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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

  • jdejong on May 11, 2026

    Made this for Mother’s Day with a few tweeks. I added pomegranate juice to the marinade and put it in the fridge for 24 hours. We cooked this on our rotisserie attachment for our gas grill. Set grill temp to 325 degrees and cooked for about an hour and 45 minutes. Removed when lamb temp was 130 degrees and rested for 30 minutes. The lamb was juicy and packed with flavor. Served with a tahini sauce, roasted carrots, and Naan.

  • joanne761994 on April 01, 2026

    Absolutely incredible. Takes a lot of time but it's a fantastic recipe to do for a crowd. I often do this but several of the salad from the book, home-made hummus and flat breads.

  • pamacea on October 20, 2024

    I will make this again and again and again. Perfection! The first meal I simple ate as roast on its own; ate more traditionally on subsequent days.

  • senzler on May 15, 2022

    This is just fabulous. Like the idea of using drippings as aus jus. Next time I will try that

  • DePollepel on November 26, 2021

    Delicious and extremely easy to make. I did stop cooking after 2.5 hours as inside temp was already good

  • 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: http://www.theguardian.com/lifeandstyle/2012/aug/31/yotam-ottolenghi-jerusalem-recipes-meat

  • 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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