Sponsored By

Lamb Shawarma with Tomato Jam

November 1, 2011

3 Min Read
RestaurantHospitality logo in a gray background | RestaurantHospitality

PHOTO: AMERICAN LAMB BOARD

From: Executive chef Liam Spence, Lola, Seattle, WA. Yield: 12 servings.

8 lb. American Lamb leg roast, boned, silverskin removed

½ cup dried Greek oregano (preferably on-the-stem)

2 Tbsp. finely chopped fresh rosemary

¼ cup kosher salt

2 Tbsp. fresh ground black pepper

4 lemons, juiced (about 1 cup), juice divided

½ cup extra virgin olive oil, divided

Tomato Jam:

1 Tbsp. extra virgin olive oil

1 small yellow onion, finely chopped

28 oz. canned crushed tomatoes

¼ cup sugar

1 tsp. kosher salt

pinch of cayenne pepper

Shawarma Sauce:

1 cup Greek yogurt

1 cup mayonnaise

1 Tbsp. lemon juice

1 small garlic clove, finely minced

½ tsp. dried Greek oregano, preferably on the stem

as desired, salt

Shawarma Seasoning:

2 Tbsp. cumin seeds

2 Tbsp. coriander seeds

1½ Tbsp. fennel seeds

2 Tbsp. sweet paprika

1 Tbsp. ground turmeric

1 Tbsp. Madras curry powder

½ tsp. cayenne pepper

½ tsp. allspice

1½ Tbsp. kosher salt

6 Tbsp. extra virgin olive oil

12 pita breads

1 head Romaine lettuce, sliced crosswise into thin ribbons

In a medium bowl, add oregano, rosemary, salt and pepper. In a small bowl, whisk together ½ cup lemon juice and ¼ cup oil. Using a sharp knife, score the inside of the roast on a diagonal in 1" intervals. Turn roast over; score fat cap. Rub herb mixture over both sides of lamb; pour lemon oil over roast. Tie roast with butcher's twine; place in large baking dish, cover with plastic wrap and refrigerate overnight.

Whisk remaining ½ cup lemon juice and ¼ cup olive oil together; set aside. Place roast on a roasting rack lightly coated with nonstick spray. Roast at 325°F until temperature reaches 130°F, about 2½ to 3 hours. Baste every 30 minutes with lemon juice-oil mixture. Remove from oven; tent loosely with aluminum foil. Let rest for at least 20 minutes before slicing into ¼" pieces. (Roast can also be cooled completely before slicing.) Prepare Tomato Jam and Shawarma Sauce while lamb roasts.

For Tomato Jam: In a large heavy-bottomed pot, heat oil over medium-high heat. Add onions; cook until translucent, stirring often, about 3 minutes. Add tomatoes, sugar, salt and cayenne; bring to a simmer, then reduce heat to medium-low. Cook until mixture is thick and tomatoes are concentrated into a jam texture, 45 minutes to 1 hour, stirring often. Remove from heat; set aside to cool to room temperature. Transfer jam to an airtight container; refrigerate until serving. (Can be refrigerated for up to 5 days.)

For Shawarma Sauce: In a large bowl, add yogurt, mayonnaise, lemon juice, garlic, oregano and salt. Stir to combine. Cover with plastic wrap; refrigerate until serving. (Can be refrigerated for up to 5 days.)

For Shawarma Seasoning: In a large skillet, add cumin, coriander and fennel; toast over medium-high heat, stirring often, until the seeds start to crackle, are fragrant and wisps of smoke rise from the pan, about 3 minutes. Transfer spices to a large plate; cool. In a spice grinder or coffee mill, grind spices into a fine powder. Turn the mixture out into a medium bowl; stir in paprika, turmeric, curry, cayenne, allspice and salt.

In a large bowl, add sliced lamb; toss with 6 Tbsp. spice mixture to evenly coat. (Store remaining spice blend in an airtight container in a cool, dry, dark place for up to 6 months.)

In a large skillet, heat 2 Tbsp. oil over medium-high heat. Add one-third of the seasoned lamb. Cook until lamb is warmed through. Transfer lamb to a large platter. Repeat twice with remaining oil and lamb.

Adjust oven racks to the upper-middle and lower-middle positions. Place the pita bread on 2 rimmed baking sheets; place in oven and warm at 300°F. Remove from oven; spread Tomato Jam inside each pita, or if pita is very thin, spread Tomato Jam on top. Divide lamb between the pitas. Top with shredded lettuce and a few tablespoons of Shawarma Sauce. Serve hot.

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like