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Slow cooked shawarma lamb leg on homemade lflat breads with couscous

Shawarma Lamb Flatbreads with A Herb Sauce

Tender, spiced lamb meat with a bright sauce and frsh flatbreads. This shawarma lamb recipe is a delicious dish that rewards you massively for your effort!
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Prep Time 45 minutes
Cook Time 3 hours 30 minutes
Resting Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: Middle Eastern
Ingredients Method

Ingredients
  

For the Lamb
  • 1.5 kg Lamb Leg On the bone
  • 2 tbsp Cumin Powder
  • 2 tbsp Smoked Paprika
  • 1 tbsp Coriander Powder
  • 2 tsp Chilli Powder
  • 2 tsp Cinnamon
  • 1 tsp Cardamon Powder
  • 0.5 tsp Salt
  • 3 tbsp Olive Oil
  • 3 tbsp Lemon Juice
  • 2 sprigs Rosemary
  • 5 cloves Garlic
  • 500 ml Water
For the Sauce
  • 4 tbsp Greek Yoghurt
  • 2 tbsp Lemon Juice
  • 2 tsp Red Wine Vinegar
  • 1.5 tsp Garlic Powder
  • 0.5 tsp Salt
  • 2 handfuls Basil Leaves
  • 1 handful Coriander Leaves
  • 0.5 handfuls Mint Leaves
For the Flatbreads
  • 500 g Plain Flour
  • 300 ml Milk
  • 80 g Butter
  • 0.5 tsp Salt
  • 0.5 tsp Nigella Seeds

Method
 

For the Lamb
  1. Finely chop the rosemary and grate the garlic. Mix in a bowl with the spices, lemon juice and olive oil. Smother over the lamb and set aside for at least 30 mins, but ideally overnight.
  2. Heat the oven to 160°C.
  3. Place the lamb in a roasting tray on a rack and pour 500ml of water into the bottom. Cover the tray tightly with foil and put into the oven for 3 hours.
  4. After 3 hours, remove and uncover. Heat the oven up to 180°C. Baste the lamb leg in the juices and top up with another 100ml or so of water if the level has dropped. Place back in the oven for another 30 minutes to crisp up on the outside.
For the Sauce
  1. Add the sauce ingredients to a blender and process into a smooth, mixed sauce.
  2. Taste test and tweak with more salt, acid or herbs if needed. The sauce should be easily pourable, tangy, fresh and aromatic with a nice light green colour.
For the Flatbreads
  1. Heat the milk in a small pan over a medium low hear and add in the butter. Stir consistently to let the butter melt and mix in.
  2. Mix the flour and salt in a lage mixing bowl and pour the milk and butter in. Mix by hand until it forms a shaggy mix.
  3. Add in the nigella seeds and knead by hand for a couple of minutes, until the dough comes together. Cover with plastic film and leave to rest at room temperature for 30 minutes.
  4. After the dough has rested, remove it and separate into around 12 equally sized balls.
  5. Heat a large pan to high heat and flour your work surface. Roll each ball out into a wide and thin disk, around 3mm thick.
  6. Place the dough disk into the pan and start rolling out the next one. When the flatbread starts to bubble (about a minute), flip it over and cook for the same amount of time.
  7. When the flatbread is done, put it on a plate and cover with foil while you roll out and cook the remaining breads.