Shawarma-Spiced Roast Leg of Lamb
Ingredients
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2 tablespoons salt
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1 tablespoon ground cumin
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2 teaspoons smoked paprika
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2 teaspoons ground coriander
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1 teaspoon black pepper
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1 teaspoon ground cinnamon
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½ teaspoon cayenne pepper
Tools
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tongs
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2 large bowls
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whisk
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paper towels
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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zester
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paring knife
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June Food Thermometer
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June Roasting Rack
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plastic wrap
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June Oven
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Preferences
Make the spice paste
In a large bowl, whisk the salt, cumin, smoked paprika, coriander, pepper, cinnamon, cayenne and cloves until combined. Add the yogurt, then zest the lemon directly into the bowl and mix to combine. Wrap and reserve the zested lemon in the refrigerator to use later.
2 tablespoons salt
1 tablespoon ground cumin
2 teaspoons smoked paprika
2 teaspoons ground coriander
1 teaspoon black pepper
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
¼ teaspoon ground cloves
1 cup Greek yogurt
1 lemon
large bowl
measuring spoons
measuring cups
whisk
zester
spatula
plastic wrap
Season the lamb
Pat the lamb leg dry. With a small paring knife, make several incisions all over the meat, working around any netting. Add it to the bowl with the spice paste. Rub the spice paste all over the lamb, working it into the slits with your fingers.
chopping board
paper towels
paring knife
1 bone-in leg of lamb
Insert the garlic
Insert a garlic slice into each slit.
2 tablespoons sliced garlic
Marinate the lamb
Cover the bowl with plastic wrap or transfer the lamb to a resealable plastic bag. Marinate the lamb 8-24 hours in the refrigerator.
Prepare the lamb
Take the marinated lamb out of the bag or bowl, leaving any excess marinade behind. Don’t worry about wiping the lamb clean but wipe off any large clumps of the paste and discard. Place the lamb on the June Roasting Rack set within the June Pan. Rub the oil all over the lamb.
1 tablespoon extra-virgin olive oil
June Pan
June Roasting Rack
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the geometric center of the lamb roast. Select cooking preferences using the button below. Recommended settings are prepopulated.
June Food Thermometer
Roast the lamb
Transfer the lamb to the bottom shelf of the June Oven. Roast until the lamb is cooked, about 1 hour 5 minutes-1 hour 45 minutes, depending on preference selected. June will notify you when the lamb is ready. With protected hands, unplug the June Food Thermometer from the jack. Remove the lamb from the June Oven and transfer the roast to a chopping board to rest 10 minutes before slicing and serving.
June Oven
Make the herb salad
While the lamb rests, make the salad. In a large bowl, combine the lettuce, parsley, cilantro, dill and mint. Drizzle the lemon juice over the greens and use your hands or tongs to toss. Add the salt and pepper and toss again. Drizzle the the olive oil over and toss again to finish.
large bowl
2 cups butter lettuce leaves
1 cup parsley leaves
1 cup cilantro leaves
1 cup dill fronds
½ cup mint leaves
¼ cup chopped green onion
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
¾ teaspoon salt
½ teaspoon black pepper
tongs
Serve
Cut the lamb cross-wise into ½”-thick slices and serve with the salad. If desired, garnish with flaky sea salt.
knife
flaky sea salt
