diced lamb, easy, lamb, Lamb shoulder, one pot, quick, Shawarma, slow cooked, slow cooker, supper -
Oven Baked Shawarma Lamb with Peaches
Oven Baked Shawarma Lamb with Peaches
Nick Hook
Rated 4.7 stars by 7 users
Servings
4
Prep Time
10 minutes
Cook Time
4 hours
This dish is fabulous cooked in the oven, but we'd be tempted to pop it in the slow cooker to bubble away all day and be ready for us getting in after a busy day!
Ingredients
-
Lamb shoulder 2kg, bone in
-
4 onions, halved
- Chickpeas 2 cans including water
- 2 tins peaches in juice
- Coriander
- Mint
-
Shawarma seasoning, 1 tbs in with the stock and over the lamb
- 2 Whole garlics, halved
-
Chicken stock or lamb stock 700ml
- 1 tbs balsamic vinegar. 1 in stock and 1 over lamb.
- Pepper in stock
Directions
Preheat oven to 165°c
With the lamb aside, put all of the ingredients into a deep sided roasting tray and mix well
Place the lamb on top, oil and season well with the Shawarma Seasoning
Cook at 165°c for approx 4hrs, covering with foil after about 1.5hrs to avoid too dark a colour
Remove and add chopped soft herbs like coriander, parsley and mint
Serve with flat breads or couscous
Recipe Note
We added olives to the dish too, they made a great addition so if the family enjoy them be sure to add some pitted green olives!