Pulled lamb shawarma


  • 25g frozen coriander
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp chilli powder
  • 8g salt
  • 1 tsp cracked black pepper
  • 20g garlic puree
  • 15g ginger puree
  • Zest and juice of 1 lemon
  • 80ml olive oil
  • 1.8kg whole leg of lamb (defrosted)

To serve

  • 1 tub Greek yoghurt
  • 2 x cucumbers, halved, thinly sliced
  • 1 x red onion (sliced)
  • 25g toasted chopped sweet almonds
  • 1 x iceberg lettuce sliced
  • Iceland flat breads


  1. Place the coriander, paprika, cumin, cinnamon, garlic puree, ginger puree, lemon zest and juice, chilli, salt and pepper into a large mixing bowl and then add the oil to combine
  2. Place the lamb into the bowl and turn to coat with the spice marinade
  3. Cover and place in the fridge overnight to marinate
  4. Place the marinated lamb onto a wire rack in a suitable roasting tin, add 400 ml of water to the roasting tin and loosely cover with foil
  5. Place the lamb into a preheated oven at 160°C for three to three and a half hours
  6. Remove the foil and roast for a further 30 minutes. Rest for 20 minutes
  7. Once ready to serve, using two forks shred the spice lamb from the bone into a bowl pouring any of the remaining spices and juices over the meat
  8. Fill the flat breads with the shredded iceberg and the lamb then top with the yoghurt, cucumber, onion and toasted almonds


    Preparation time: Three and a half hours plus marinate time

    Serves: 6

    Nutrition: n/a


    Serve alongside some tasty potatoes and roasted veg.