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Schwarma-style lamb

By Hannah Lewry

Serves 6

Difficulty Medium

Prep Time 20 minutes, plus 1 hour's marinating time

Cooking Time 2 hours

Ingredients

1.5kg leg of lamb
6 garlic, cloves
3 rosemary, sprigs
sea salt and freshly ground black pepper, to taste
2 x 400 g cans cherry tomatoes
2 cups chicken or vegetable stock
200 g black olives, pitted
½ T sumac, for serving
½ garlic clove
Salt, to taste
1 cup thick Greek yoghurt
1 lemon, juiced
8 baby brinjals, halved
2 T olive oil
12 tortilla wraps

For the spice rub, mix:

2 green chilli, finely chopped
4 garlic cloves, grated
4 T olive oil
2 T ground cumin
2 T ground coriander
2 T caraway seeds
1 T paprika
1 T turmeric

Method

Make 6 small, evenly spaced incisions in the lamb with the tip of a sharp knife and stuff each with a garlic clove and rosemary. Rub the lamb with olive oil and season. Sear for 2 minutes on each side and set aside.
Massage the rub all over the lamb. Set aside for an hour or overnight. Preheat the oven to 160°C. Place the lamb in an ovenproof dish, add the tomatoes and stock, season, cover and cook for 2 hours or until tender.
Add the olives in the last 30 minutes of cooking time.
Remove from the oven and allow to rest for 20–30 minutes. Fold the sumac, garlic and salt into the yoghurt.
Toss the brinjals in olive oil and salt, grill for 3 minutes a side and drizzle with lemon juice.
Toast the wraps for 30 seconds until charred. Serve the lamb with the wraps, yoghurt and brinjals.

See more slow roast recipes here.