Lamb Doner Recipe

Prepare and Marinate

Trim excess fat from the lamb shoulder, leaving a thin layer for flavor. Slice the lamb into 1/4–1/2 inch thick sheets (or cut into large pieces if you will stack on a spit). In a large bowl combine Greek yogurt, 3 tbs olive oil, 2 tbs lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, oregano, 2 tsp salt, black pepper and red wine vinegar. Add the lamb pieces and rub marinade thoroughly so all pieces are coated. Cover and refrigerate for at least 6 hours, preferably overnight (12–24 hours) for best flavor.

Form and Roast

If you have a vertical spit/rotisserie: stack marinated pieces onto the spit, compressing as you go. If using oven: preheat oven to 200°C (400°F). Place stacked or layered lamb in a loaf tin or on a rack with a drip tray, brush any remaining marinade over the outside. Roast for 25–35 minutes to develop color, then reduce heat to 180°C (350°F) and continue roasting until internal temperature reaches 70–75°C (158–167°F) and meat is tender, about 45–60 minutes more depending on thickness. For a crisp exterior, finish under a hot broiler for 4–6 minutes, turning as needed.

Rest and Shave

Remove lamb from oven/rotisserie and let rest for 10–15 minutes. Using a sharp knife, shave thin slices off the stacked roast (or carve slices if whole). Keep warm in a low oven (100°C / 210°F) until ready to serve.

Rinse basmati rice under cold water until water runs clear to remove excess starch. In a medium saucepan bring 2.5 cups water, butter or olive oil and 1/2 tsp salt to a boil. Add rinsed rice, stir once, cover and reduce heat to low. Simmer gently for 12–15 minutes without lifting the lid. Turn off heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Place couscous in a heatproof bowl. Stir in 1 tsp olive oil and 1/4 tsp salt. Pour 1.5 cups boiling water or hot stock over couscous, stir once, cover tightly and let stand for 5 minutes. Uncover and fluff with a fork. Keep warm.

In a large bowl combine mixed salad greens, chopped tomatoes, sliced cucumber, thinly sliced red onion and chopped parsley. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1/2 tsp salt and 1/2 tsp black pepper. Pour dressing over salad and toss gently just before serving.

On each plate arrange a portion of basmati rice (about 1/2 cup cooked), a portion of couscous (about 1/3 cup cooked), a generous pile of shaved lamb doner (about 200–250 g per serving) and a side of salad. Warm flatbreads if using. Spoon yogurt garlic sauce or tzatziki over the lamb or serve on the side, garnish with lemon wedges. Serve immediately.