Lamb Sharwarma

My long standing love affair with lamb just strengthened once I tasted this supremely tasty marinade from Lebanon. A national treasure – and it’s easy to see why. The flavours combined in the marinade work in perfect harmony with the some-would-say strong flavours of lamb. Absolute heaven. Entire platter… gone.


1 cup fresh coriander (leaves and stalks, chopped)
2 cloves garlic (chopped)
zest and juice or two lemons
100ml olive oil
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice

1.5kg piece lamb shoulder

Mash together in a pestle and mortar the garlic and fresh coriander. Pour in the oil then mix in all the other ingredients. Stab the meat deeply with a sharp knife then pour over the marinade. Massage it into the skin and flesh then cover in plastic wrap and refrigerate for at least 24 hours.

Preheat oven to 200ºC.
Heat a large roasting tin on the stove top and add a little oil. Brown the meat on all sides then place the lamb on the baking sheet in the oven for 45-60 minutes until semi-firm to the touch. Remove, cover in foil and cool for 10-15 minutes before carving.

Arrange on a platter, pour over some of the cooking juices and sprinkle with fresh parsley or coriander. Serve alongside tasty lebanese pickles and vegetables.

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