Lola’s Leg of Lamb Shawarma with Tomato Jam

    

March 7, 2016

Recipe from Executive Chef Liam Spence, LOLA (Seattle, Washington

  • Prep: 1 hr
  • Cook: 3 hrs
  • Yields: 12 servings

Ingredients

1 boneless American leg of lamb, silverskin removed

1/2 bunch dried Greek oregano

2 tbsp finely chopped fresh rosemary

1/4 cup kosher salt

2 tbsp fresh ground black pepper

Juice of 4 lemons

1/2 cup extra-virgin olive oil

Tomato Jam

1 tbsp extra-virgin olive oil

1 small yellow onion, finely chopped

28 oz. can crushed tomatoes

1/4 cup sugar

1 tsp kosher salt

Cayenne pepper, pinch

Shawarma Sauce

1 cup Greek yogurt

1 cup Best Foods mayonnaise

1 tbsp lemon juice

1 small garlic clove, finely minced

1/2 tsp dried Greek oregano

Salt, as desired

Shawarma Seasoning

1 tbsp ground cumin

1 tbsp ground coriander

3/4 tbsp ground fennel

2 tbsp sweet paprika

1 tbsp turmeric

1 tbsp curry powder

1/2 tsp cayenne pepper

1/2 tsp ground allspice

1/2 tbsp kosher salt

Directions

Preparation time: 1 hour
Marinate time: 12 hours
Cooking time: 3 hours

Recipe and image provided by the American Lamb Board

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