RECIPE

Lamb Shawarma with Sumac Red Onions

Name: Lamb Shawarma with Sumac Red Onions
Cook time: 5 h
Yield: 8

Recipe Created For

3.8 L Oval Casserole

Main Course

Lamb

Cook Time

Over 3 Hours

Serving Size

Cook Mode

INGREDIENTS

1 large onion, peeled and cut into wedges
2 cinnamon sticks
1 bone-in leg of lamb, about 4 ½ lb (2 kg)
6 garlic cloves, peeled and smashed
1 tbsp (15 ml) cumin seeds
1 tbsp (15 ml) coriander seeds
2 tsp (10 ml) allspice berries
1 tsp (5 ml) cardamom pods, cracked open and seeds removed
½ tsp (2.5 ml) black peppercorns
¼ cup (60 ml) olive oil
2 tbsp (30 ml) honey
1 tbsp (15 ml) sumac
1 tbsp (15 ml) smoked paprika
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) ground ginger
2 tsp (10 ml) harissa

Topping

1 large red onion, halved and thinly sliced
½ cup (125 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
2 tbsp (30 ml) olive oil
Zest and juice of 1 lemon
1 tsp (5 ml) sumac

This slow-roasted lamb shawarma dish is a true holiday showstopper, and a surefire way to reveal culinary skill and great taste. Bathe your lamb in middle eastern herbs and spices, then let it slowly roast until meltingly tender.

Our oven-to-table Heritage Oval Casserole is the perfect vessel for this flavour-filled holiday offering, and can be used to both prepare and serve this delicious lamb shawarma. This versatile piece of cookware provides a generous cooking surface to arrange the lamb and surrounding ingredients, exposing it to a consistent heat source until perfectly tender.

Whether you are expecting guests over the holidays, or are simply looking for a recipe to wow your friends and family at your next get-together, our Lamb Shawarma with Sumac Red Onions is the recipe for you. This recipe accommodates family-style portions, offering up to eight servings in just under three hours. Here are all the ingredients you’ll need and the steps to follow before tackling this Middle-Eastern delight!

INGREDIENTS

1 large onion, peeled and cut into wedges
2 cinnamon sticks
1 bone-in leg of lamb, about 4 ½ lb (2 kg)
6 garlic cloves, peeled and smashed
1 tbsp (15 ml) cumin seeds
1 tbsp (15 ml) coriander seeds
2 tsp (10 ml) allspice berries
1 tsp (5 ml) cardamom pods, cracked open and seeds removed
½ tsp (2.5 ml) black peppercorns
¼ cup (60 ml) olive oil
2 tbsp (30 ml) honey
1 tbsp (15 ml) sumac
1 tbsp (15 ml) smoked paprika
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) ground ginger
2 tsp (10 ml) harissa

Topping

1 large red onion, halved and thinly sliced
½ cup (125 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
2 tbsp (30 ml) olive oil
Zest and juice of 1 lemon
1 tsp (5 ml) sumac

EQUIPMENT

INSTRUCTIONS

Arrange the onion wedges and cinnamon sticks along the bottom of a 3.8 L Oval Casserole. Set the lamb over the onions.

In a Mortar and Pestle, crush the garlic, cumin, coriander, allspice, cardamom seeds and peppercorns into a paste. Add the oil, honey, sumac, smoked paprika, salt and ginger. Mix to combine.

Rub the lamb all over with the spice mix. Cover with the lid and let sit out at room temperature for 1 hour. (This marinating step can be done the night before: refrigerate the lamb overnight, then let sit out for 1 hour before ready to roast.)

Preheat the oven to 300°F (150°C).

In a small bowl, whisk the harissa into ¾ cup (180 ml) water. Pour into the bottom of the Casserole. Cover with the lid and roast for 3 hours, basting a few times.

Increase the oven to 400°F (200°C). Remove the lid and roast for another 30 minutes or until a nice crust has formed and the lamb is very tender. Remove the cinnamon sticks and adjust the seasoning of the cooking liquid. Let the lamb sit for 15 minutes before slicing.

Meanwhile, in a bowl, combine the topping ingredients. Season with salt and pepper.

Serve the lamb drizzled with the cooking liquid. Serve with the red onion topping, as well as warm pita bread, sliced tomatoes and cucumbers, tzatziki and humus.