Spiced Lamb Shoulder Shawarma Bowl

• 900 glamb shoulder, boneless
• 4garlic cloves, minced
• salt and black pepper
• 2 tspground cumin
• 1 tspground cinnamon
• 1 tspturmeric
• 1 tspsmoked paprika
• 3 tbspolive oil
• 2 tspground coriander
• ½ tspcayenne
• 1lemon, juiced
• 250 gcooked brown rice or bulgur wheat
• 150 gcucumber, diced
• 150 gcherry tomatoes, halved
• 60 grocket
• 15 gmint leaves, torn
• 2 tbsptahini
• 4portions hummus, pickled chillies, and flatbread (optional)

Method

1. 1In a bowl, combine the cumin, ground coriander, cinnamon, turmeric, smoked paprika, cayenne, minced garlic, olive oil and the lemon juice with a generous pinch of salt and plenty of black pepper.
2. 2Season the lamb shoulder all over with salt, then rub the marinade into every crevice and fold. Cover and refrigerate for at least 2 hours, or overnight for a fuller flavour.
3. 3Heat the oven to 160°C fan. Sit the lamb fat-side up in a roasting tin, pour 100 ml of water around it, and cover tightly with foil. The water keeps the base moist and the foil traps the steam; that's how the shoulder gives up and goes tender.
4. 4Slow roast for 3 hours, until a fork slides in with zero resistance and the meat is collapsing into itself. If it's still tight, give it another 20 minutes; shoulder tells you when it's ready.
5. 5Pull off the foil and turn the oven up to 200°C fan for a final 20 minutes. You're after a deeply burnished top with crackling edges; the spices on the surface will toast in the dry heat, which is where the shawarma character comes from.
6. 6Rest the lamb for 15 minutes, uncovered. Then shred it with two forks straight into the spiced resting juices in the tin so every strand soaks them back up.
7. 7While the lamb rests, reheat the cooked rice or bulgur until steaming hot throughout. Thin the tahini with 2–3 tbsp warm water until pourable. Divide the rice or bulgur between four bowls. Scatter over the rocket, cucumber and halved cherry tomatoes. Season the grains and veg with a small pinch of salt; unseasoned grains will drag the whole bowl down.
8. 8Pile the shredded lamb on top with some of its juices. Add the optional hummus, pickled chillies and warmed flatbread if using. Divide the thinned tahini between the bowls and finish with the torn mint.

Per serving

kcal

899

protein

41.5g

fibre

5.3g

carbs

28.8g

fat

70.4g