Yotam Ottolenghi Jerusalem Lamb Shawarma

A cookbook this recipe is called shawarma but ottolenghi and tamimi note that most people don t have a vertical spit kicking around their kitchens. To the dinner party showstoppers lamb shawarma to the sweet treats. It s from yotam ottolenghi and sami tamimi s jerusalem and i have used our own saltbush lamb leg a shoulder will do the job too.

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Lamb shawarma from jerusalem.

Yotam ottolenghi jerusalem lamb shawarma. The british by way of jerusalem chef yotam ottolenghi cooked this recipe as part of what he called a middle eastern take on a proper english garden party he raises high the street meat ideal of. Interestingly the recipe is all over the internet and seems to stem from a cookbook by ottolenghi tamimi called jerusalem. Fish and caper kebabs with burnt aubergine and lemon pickle lamb meatballs with barberries braised quail with apricots and slow cooked veal with prunes and leek the family favourite. By yotam ottolenghi and sami tamimi.

One of my first plans was to make yotam ottolenghi s lamb shawarma. A cookbook by yotam ottolenghi and sami tamimi copyright 2012. Instead they call for you to marinate the meat and then roast it. Tamimi worked in west jerusalem and tel aviv before moving to london in 1997 where he was head chef at the deli baker spice.

Shawarma is the arabic fast food of choice that is closely related to the greek gyro the turkish doner kebab and the armenian tarna. Saltbush lamb shawarma ottolenghi this recipe is one of those failsafe timeless chuck it together jobs that leaves people thinking you spent hours in the kitchen. 1 leg of lamb on the bone about 2 5 3kg 1 cup boiling water 1. It is also big on heavenly goodness and is brought to you from jerusalem via london from the dear sweet culinary mind of ottolenghi.

In a second bowl whisk the spices. But without the hours in the kitchen. Cut the lamb into slices about cm thick and about 4 5cm long if the joint is on the large side cut it in half lengthways first and put in a large bowl. Put the first 8 ingredients in a cast iron pan and dry roast on medium high heat for a minute or two until the spices begin to pop and release their aromas.

Here he met yotam ottolenghi an israeli who also grew up in. If you can t fine lamb neck fillet and you ll probably need to special order it if you can you can substitute ground lamb or chop your own shoulder meat. We were pondering the cut of lamb to use when sam also asked if we could use a yotam ottolenghi recipe as she had had it some time ago and loved it. Reprinted with permission from jerusalem.

Published by ten speed press a division of random house. Original publisher ebury press.

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