Shawarma lamb leg with pilaf rice
Slow cooked, tender lamb that falls from the bone with a deep flavour from 24 hours marinating in Shawarma Paste. Served alongside a pilaf rice that is bursting with herbaceous, citrus notes from Preserved Lemons, this dish is a centerpiece for the table.
1 butterflied lamb leg (approx. 2.2kg)
1 jar Shawarma
2 white onions, peeled and sliced
1 white onion, peeled and diced
350g basmati rice
3 Preserved Lemons, flesh removed and finely chopped
1 small bunch of coriander, finely chopped
1 small bunch of parsley, finely chopped
800ml vegetable or chicken stock
- To get the best results, rub the lamb leg with the salt and Shawarma Paste and leave for ideally 24 hours, or overnight.
- When ready to cook, heat oven to 240C/Fan 220C/Gas Mark 8.
- Place the sliced onions on the bottom of a roasting tray and place the lamb on top. Put in the hot oven and roast for 25 minutes until the lamb has gained an alluring amount of colour.
- Remove from the oven and turn the oven to 150C/Fan 130C/Gas Mark 2. Add 300ml of water to the roasting tin, then cover the lamb tightly with foil and place back in the oven. Cook for another hour, baste the lamb, cover again, and cook for a further hour.
- Check the lamb to test whether it is tender and comes away from the bone easily. If not cover and cook for another 30 minutes. Once tender, remove from the oven and leave the lamb to rest.
- While the lamb is resting, make your pilaf rice. Choose a medium to large saucepan with a snugly fitting lid and cut a circle of baking parchment the same size and shape as the bottom of the pan and set aside.
- Place the pan on a medium heat and melt the butter, add the diced onion and a few pinches of salt. Cook for 10-15 minutes until soft and sweet.
- Rinse the rice under cold water and add to the pan with the Preserved Lemons, chopped herbs and hot stock. Increase the heat to high and stir the rice until it begins to boil. Turn the heat to low and cover the water with baking parchment circle. Cover with tight fitting lid and cook for 20-25 minutes, or until all the water is absorbed. You can check the rice but resist stirring it.
- When ready to serve, slice the lamb and place on top of the rice, and spoon the gravy and onions from the lamb over the top.