Main Meals

Schwarma-style lamb

20 minutes, plus 1 hour's marinating time
2 hours
Wine/Spirit Pairing
Woolworths Hartenberg Shiraz 2014

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  • 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
  1. 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.
  2. 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.
  3. Add the olives in the last 30 minutes of cooking time.
  4. Remove from the oven and allow to rest for 20–30 minutes. Fold the sumac, garlic and salt into the yoghurt.
  5. Toss the brinjals in olive oil and salt, grill for 3 minutes a side and drizzle with lemon juice.
  6. Toast the wraps for 30 seconds until charred. Serve the lamb with the wraps, yoghurt and brinjals.

See more slow roast recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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