Lola's Leg of Lamb Shawarma with Tomato Jam
- Leg of Lamb 1 boneless leg of lamb, silverskin removed
- 1/2 bunch dried Greek oregano
- 2 Tbs fresh rosemary, finely chopped
- 1/4 cup kosher salt
- 2 Tbs fresh ground black pepper
- Juice of 4 lemons
- 1/2 cup extra-virgin olive oil
- Tomato Jam1 Tbs extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 1 28 oz can crushed tomatoes
- 1/4 cup sugar
- 1 tsp kosher salt
- Cayenne pepper, pinch
- Shawarma Sauce1 cup Greek yogurt
- 1 cup mayonnaise
- 1 Tbs lemon juice
- 1 small garlic clove, finely minced
- 1/2 tsp dried Greek oregano
- Salt, as desired
- Shawarma Seasoning1 Tbs ground cumin
- 1 Tbs ground coriander
- 3/4 Tbs ground fennel
- 2 Tbs sweet paprika
- 1 Tbs turmeric
- 1 Tbs curry powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground allspice
- 1 1/2 Tbs kosher salt
- Leg of LambScore the inside of the leg and the fat cap. Combine the oregano, rosemary, salt, and pepper in a small bowl and rub onto both sides of the lamb. Whisk the lemon juice and olive oil together and pour half of it over the lamb. Roll and tie the lamb, place in a baking dish, cover with plastic wrap, and refrigerate overnight.
- Preheat the oven to 325°F. Roast the lamb until it reaches an internal temperature of 130°F, 2-1/2 to 3 hours, basting it with the remaining lemon-olive oil mixture every 30 minutes. Remove the roasting pan from the oven, loosely tent with aluminum foil, and set aside 20 minutes before slicing.
- Tomato JamIn a large heavy-bottomed pot, heat oil over medium-high heat. Add onions; cook until translucent, stirring often, about 3 minutes.
- Add tomatoes, sugar, salt and cayenne; bring to a simmer, then reduce heat to medium-low and cook down until the mixture is thick, about 1 hour, stirring frequently.
- Remove from heat; set aside to cool to room temperature. Transfer jam to an airtight container; refrigerate until serving. (Can be refrigerated for up to 5 days.)
- Shawarma SauceIn a large bowl, add yogurt, mayonnaise, lemon juice, garlic, oregano, and salt; stir to combine. Cover with plastic wrap; refrigerate until serving. (Can be refrigerated for up to 5 days.)
- Shawarma SeasoningPlace the lamb in a large bowl. Stir the spices together in a small bowl and sprinkle with enough to coat both sides of the lamb (the remaining spice mixture can be stored in a cool, dark, dry cupboard for up to 6 months). Heat olive oil in a large skillet, add the lamb, and cook until warmed through.
- Serve in warmed pita bread with the tomato Jam and shawarma Sauce.
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