Shawarma Leg of Lamb by Matt Wadsworth
Designed specifically for hands-off cooking in an Everhot Cooker.
Ingredients:
Lamb
Whole leg of lamb (bone-in)
3 tbsp olive oil
Juice of 3 lemons
8–10 garlic cloves, crushed
Shawarma spice rub
3 tsp ground cumin
3 tsp ground coriander
3 tsp paprika (smoked is great)
2 tsp ground allspice
1½ tsp cinnamon
1½ tsp ground cardamom
1 tsp ground cloves
3 tsp salt
2 tsp black pepper
Optional: 1 tsp chilli flakes
Under the lamb
2 large onions, thickly sliced
1 large leek
2 carrots
2 bay leaves
1 cinnamon stick
~250 ml lamb stock and a healthy splash of sherry!
Instructions
Everhot Setup (Bottom Oven)
Bottom oven: ~120–140 °C
Cooking time: 8 hours
Keep it covered the whole time
Method
Marinate (we did 24 hours) Mix oil, lemon juice, garlic, and all spices. Score the lamb deeply and massage the rub everywhere.
Set up the pot
. Use the largest lidded roasting tin or cast-iron casserole you have.
Lay onions, leak and carrots in the base, add bay + cinnamon stick.
Sit lamb on top.
Pour stock down the side (not over the lamb).
Slow cook - pop it in and forget about it!
Cover tightly with lid or double foil.
Place in bottom oven and leave for at least 8 hours.
No turning, no basting.
Check doneness - It’s ready when:
A fork twists easily
Meat pulls away from the bone
Internal temp ~95 °C (if you probe)
To Serve
Greek yogurt and pomegranate seeds. Flat breads or couscous.
Matt’s Tips
Bone-in = juicier and better holding if guests eat over time
Lamb will happily sit covered in the bottom oven for an extra hour its hard to “over cook”
Leftovers reheat beautifully the next day
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Matt, Jane, Jason and the Kernow Fires Team
