Recipe information
tahini, grated tomato, ajika, pickled vegetables, laffa
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Lamb Neck Marinade
Tahini Sauce
Grated Tomato Mixture
Ajika
Pickled Vegetables
Laffa Bread
Marinating the Lamb
1. Prepare the Marinade
In a bowl, mix garlic, cumin, coriander, paprika, cinnamon, salt, black pepper, olive oil, and lemon juice. Rub this mixture all over the lamb neck.
2. Marinate
Cover the lamb with plastic wrap and refrigerate for at least 4 hours or overnight for best flavor.
Slow Roasting the Lamb
1. Preheat the Oven
Preheat your oven to 150°C (300°F).
2. Roast the Lamb
Place the marinated lamb neck in a roasting pan and cover it with foil. Roast in the preheated oven for 4-5 hours, until tender.
3. Rest the Meat
Remove the lamb from the oven and let it rest for at least 15 minutes before slicing.
Preparing the Sauce and Vegetables
1. Make Tahini Sauce
In a bowl, combine tahini, water, lemon juice, minced garlic, and salt. Whisk until smooth.
2. Prepare Grated Tomato Mixture
In a separate bowl, mix grated tomatoes, olive oil, and salt.
3. Make Ajika
In a food processor, blend together chili peppers, garlic, coriander seeds, and salt until smooth.
Assembling the Shawarma
1. Slice the Lamb
Slice the roasted lamb neck into thin strips.
2. Assemble the Shawarma
Place sliced lamb on laffa bread, drizzle with tahini sauce, add grated tomato mixture, ajika, and top with pickled vegetables.