Lamb Leg Shawarma Recipe

Marinate

In a large bowl combine minced garlic, cumin, coriander, paprika, turmeric, cinnamon, black pepper, kosher salt, Greek yogurt, olive oil and lemon juice. Add the lamb pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or preferably overnight to allow flavors to penetrate.

Sear

Remove lamb from fridge 30 minutes before cooking to come toward room temperature. Heat a large, heavy-bottomed Dutch oven or sauté pan over medium-high heat. Add 1 tablespoon olive oil. Sear lamb pieces in batches (don’t overcrowd) 2–3 minutes per side until well browned. Transfer seared pieces to a plate.

Braise

Lower heat to medium. If pan is dry, add another tablespoon olive oil. Add a splash of stock to deglaze, scraping browned bits. Return all lamb to the pot along with 1 cup stock. Bring to a low simmer, cover, and braise gently for 1 to 1¼ hours, or until lamb is fork-tender. Check once at 45 minutes: if liquid is evaporating too fast, add up to ¼ cup more stock. Adjust salt and pepper to taste.

Finish

When lamb is tender, remove lid and increase heat to medium-high to reduce braising liquid for 5–8 minutes until slightly thickened and coating the meat. Taste and adjust seasoning. Keep warm while preparing buckwheat and salad.

Toast buckwheat (if not pre-toasted): place a dry skillet over medium heat and toast groats, stirring, for 3–4 minutes until aromatic and lightly browned. Transfer to a bowl and set aside.

In a medium saucepan melt butter with olive oil over medium heat. Add finely chopped shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the toasted buckwheat and cook 1 minute to coat. Add the white wine and let it reduce almost completely, then pour in 2 cups stock and bring to a gentle simmer.

Cover, reduce heat to low, and cook 12–15 minutes until liquid is absorbed and groats are tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, then stir in parsley, lemon zest, salt and black pepper. Keep warm.

In a small bowl combine minced preserved lemon rind, finely diced red onion, chopped parsley, olive oil, lemon juice, black pepper and red pepper flakes if using. Mix and let sit 10–15 minutes for flavors to meld. Taste and adjust seasoning; no additional salt is likely needed because preserved lemon is salty.

Whisk together olive oil, sherry vinegar, Dijon mustard, honey, salt and black pepper in a small bowl or jar to make a vinaigrette.

Place winter leaves in a large bowl. Toss with enough vinaigrette to coat lightly (start with half, add more to taste) just before serving so leaves remain crisp.

Spread a spoonful of Greek yogurt or labneh onto each serving plate to create a smear. Place a portion of braised buckwheat (about 1 cup) on the smear.

Pile tender lamb pieces atop the buckwheat, spoon some of the reduced braising juices over the meat for gloss and flavor.

Spoon preserved lemon relish over the lamb (about 1–2 teaspoons per portion) to add bright, savory acidity.

Toss the winter leaves lightly with remaining vinaigrette and arrange a small salad alongside the lamb and buckwheat.

Finish with a drizzle of extra virgin olive oil, scatter toasted pine nuts or almonds and cilantro leaves over the dish. Serve immediately.