Slow-Cooked Shawarma-Spiced Lamb Shoulder

Name: Slow-Cooked Shawarma-Spiced Lamb Shoulder
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 4-5 lb bone-in lamb shoulder; 2 tbsp ground cumin; 2 tbsp ground coriander; 1 tbsp smoked paprika; 1 tsp ground turmeric; 1 tsp ground cinnamon; 1 tsp black pepper; 6 cloves garlic, minced; 1/4 cup olive oil; 2 onions, sliced; 1 cup plain Greek yogurt; 4-6 cloves garlic (for sauce); 2 tbsp lemon juice; Salt to taste; Pita or flatbreads, for serving; Fresh parsley, mint, pickled onions, tomatoes for garnish

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Bring the irresistible flavors of street food home with this spectacular Slow-Cooked Shawarma-Spiced Lamb Shoulder—a centerpiece dish destined to wow a crowd. A whole lamb shoulder is generously rubbed with a vibrant, aromatic blend of cumin, coriander, paprika, turmeric, cinnamon, and garlic, then slow-roasted for hours until it becomes impossibly tender, juicy, and infused with deep, warming spices. The exterior caramelizes into a flavorful, slightly crispy bark, while the interior pulls apart with a fork. Served on warm pita or flatbreads with a cooling, creamy garlic yogurt sauce (toum), fresh herbs, pickled onions, and chopped tomatoes, it creates an interactive, festive meal perfect for gatherings, holidays, or a special weekend feast. This dish celebrates communal eating, bold global flavors, and the magic of slow cooking, offering an unforgettable and protein-rich dining experience.

speichern

A platter of slow-cooked shawarma-spiced lamb shoulder with flatbreads and garnishes

Prep Time20 min

Cook Time240 min

Servings6-8 servings

Equipment

Dutch oven or roasting panSmall bowlBlender

Instructions

1
Pat lamb dry. Mix all dry spices with minced garlic and olive oil to form a thick paste. Rub the paste all over the lamb. Let marinate for at least 1 hour or overnight.
2
Preheat oven to 325°F (160°C). Scatter sliced onions in a Dutch oven. Place lamb on top. Cover and roast for 4-5 hours, until fork-tender.
3
For the garlic sauce: Blend yogurt, 4-6 garlic cloves, lemon juice, and salt until smooth. Chill.
4
Remove lamb from oven. Increase heat to 450°F (230°C). Return lamb, uncovered, to the oven for 10-15 minutes to crisp the exterior.
5
Let lamb rest for 15 minutes. Shred or pull apart. Serve on warm flatbreads with garlic sauce, fresh herbs, pickled onions, and tomatoes.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.