Serve with:

  • Chopped tomatoes
  • Techina
  • Preserved Lemons
  • Spicy Pickles
  • Pita or flatbread

 

Season Roast

Remove lamb from its package and thoroughly cover with rub. Return to fridge, uncovered, 4 hours or over night.

Remove from fridge about 30-45 minutes before cooking.

 

Choose your cooking method:

  • Smoker: prepare smoker and let it preheat to 220F.
  • Gas grill: Turn side burners on high and center burner on low. Place roast over center burner. After 20 minutes, turn off the center burner.
  • Charcoal Grill: Light a full chimney of charcoal briquettes. When ready, pour onto one side of your grill. Put the grate back on, and place the lamb roast on the other side of the grill, not over the coals). Replace lid and adjust vents so that heat stays at about 225F.
  • Oven: Place roast in a roasting pan. Preheat oven to 250F.

For all methods: Cook roast, undisturbed, for 1-2 hours. Flip roast and continue to cook until internal temperature reaches 140F and meat is tender to the touch, another 1-2 hours.

Remove from heat and allow to cool slightly.

 

To serve

Using gloves, or forks, gently pull the meat off the bone and shred or cut it into  pieces. Serve immediately.

 

 

Spice Rub

You can use your favorite shawarma or curry spice rub, or make one up. This one comes from Yotam Ottolenghi, who says “try to use everything on the list, but if you omit one or two of the spices, it will still be delicious!”

  • 1 teaspoon paprika
  • 1/8 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon sumac
  • 1 teaspoon cumin
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • pinch of cayenne pepper (optional)
  • pinch of allspice