Schwarma-spiced roast lamb

Schwarma-spiced roast lamb

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  • 6
  • Easy
  • Dairy free wheat and gluten free
  • 25 minutes, plus 1½ hours’ marinating time
  • 1 ¾ hours
  • DMZ Chenin Blanc

This schawarma-spiced roast lamb is seasoned to perfection and a great addition to any Easter table. It's also topped with a refreshing fennel salsa.


  • 1.5 kg free-range leg of lamb
  • For the spice paste:
  • 1 t salt
  • 4 garlic cloves, crushed
  • 2 T Woolworths preserved lemon, chopped
  • 4 T olive oil
  • 1 T sumac
  • 1 T smoked chilli flakes
  • 4 T harissa paste
  • For the fennel salsa:
  • 30 g Italian parsley, chopped
  • 12 capers
  • 1 garlic clove, chopped
  • 12 green olives, pitted
  • 2 tomatoes, chopped
  • 1 chilli, chopped
  • 3 T lemon juice
  • 1 fennel bulb, chopped
  • salt, to taste

Cooking Instructions

1.  Make small incisions into the lamb using the tip of a sharp knife.

2. To make the spice paste, place all the ingredients into a pestle and mortar and grind to form a paste. Rub the paste over the lamb. Wrap in clingwrap and marinate at room temperature for 1½ hours.

3. Preheat the oven to 180°C. Place the lamb in a roasting pan and roast for 1¾ hours, basting with the pan juices. Rest, loosely covered with foil, for 20 minutes.

4. To make the salsa, mix all the ingredients except the salt, then season to taste. Serve with the lamb.

Find more Easter recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Cheri Kustner and Emma Nkunzana

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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