Spiced Lamb Shoulder Shawarma With Black Garlic Aioli

Sun, 8 October 2023

INGREDIENTS:
1 lamb shoulder
3 tbsp. Ground ras el hanout , cumin, coriander, curry, smoked paprika, and chilli flakes.
Bunch rosemary, knob of Garlic, 1 onion chopped, 1 celeriac peeled and chopped as a base for
the lamb to sit on
Olive oil
Salt and pepper
Fermented black garlic paste readily available in shops
Good quality mayonnaise
1 red onion finely diced
1 pomegranate seeded
1 bunch coriander chopped
100 ml good quality olive oil
Shop bought pickles
200 g feta cheese
Lebanese flatbreads / pitta bread

METHOD:
1. Preheat the oven to full whack.
2. Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb,
then scatter in half of the unpeeled cloves and the veggies for the lamb to sit on...
3. Score the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black
pepper and all the spices …pour approx. a pint of chicken stock or water into the tray also.
4. Place into the tray, then scatter the remaining rosemary and garlic on top.
5. Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature
down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat
apart easily with two forks.
6. Mix the black garlic and the mayonnaise together adding as much black garlic as you wish, if
you cannot find black garlic then garlic paste is perfect also.
7. Dice the red onion, and mix in a bowl with the pomegranate seeds and the chopped
coriander, season with a touch of salt, lemon zest and olive oil.
8. To serve, warm the flatbreads on a dry pan, and pull the lamb meat apart with 2 forks. Spread
lots of aioli on the flat breads and lay the lamb on top. Add 2 tbsp. of the red onion salsa on top
and some cucumber pickles. Finish with some lovely salad leaves and crumbled feta!