Recipe provided by | Chef Liam Spence

Servings: 12

INGREDIENTS

8 poundsAmerican Lamb leg roast, boned, silverskin removed

1/2 cup Dried Greek oregano (preferably on-the-stem)

2 tablespoons Finely chopped fresh rosemary

1/4 cup kosher salt

2 tablespoons fresh ground black pepper

4 lemons, juiced (about 1 cup), divided

1/2 extra-virgin olive oil divided

Tomato Jam:

1 tablespoon extra-virgin olive oil

1 small yellow onion, finely chopped

28 ounces canned crushed tomatoes

1/4 cup sugar

1 teaspoon kosher salt

Cayenne pepper pinch

Shawarma Sauce:

1 cup Greek yogurt

1 cup mayonnaise

1 tablespoon lemon juice

1 small garlic clove, finely minced

1/2 teaspoon dried Greek Oregano (preferably on-the-stem)

Salt as desired

Shawarma Seasoning:

2 tablespoons cumin seeds

2 tablespoons coriander seeds

1-1/2 tablespoons fennel seeds

Sweet paprika 2 tablespoons

1 tablespoon ground turmeric

1 tablespoon madras curry powder

1/2 teaspoon cayenne pepper

1/2 teaspoon allspice

1-1/2 tablespoons kosher salt

6 tablespoons extra-virgin olive oil

12 pita breads

1 head romaine lettuce, sliced crosswise into thin ribbons

DIRECTIONS

METHOD:

In a medium bowl, add oregano, rosemary, salt and pepper.  In a small bowl, whisk together 1/2 cup lemon juice and 1/4 cup oil.  Using a sharp knife, score the inside of the roast on a diagonal in 1-inch intervals.  Turn roast over; score fat cap. Rub herb mixture over both sides of lamp; pour lemon-oil over roast.  Tie roast with butcher’s twine; place in large baking dish, cover with plastic wrap, and refrigerate overnight.

Whisk remaining 1/2 cup lemon juice and 1/4 cup oil together; set aside.  Place roast on a roasting rack lightly coated with nonstick spray. Roast at 325ºF until temperature reaches 130ºF, about 2-1/2 to 3 hours; baste every 30 minutes with lemon juice-oil mixture.  Remove from oven; tent loosely with aluminum foil. Let rest for at least 20 minutes before slicing into 1/4-inch-thick pieces. (Roast can also be cooled completely before slicing.)

Prepare Tomato Jam and Shawarma Sauce while lamb roasts.

For Tomato Jam:  In 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.  Cook until mixture is thick and tomatoes are concentrated into a jam texture, 45 minutes to 1 hour, stirring often.  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.)

For Shawarma Sauce:  In 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.) 

For Shawarma Seasoning:  In a large skillet, add cumin, coriander and fennel; toast over medium-high heat, stirring often, until the seeds start to crackle, are fragrant, and wisps of smoke rise from the pan, about 3 minutes.  Transfer spices to a large plate; cool. In a spice grinder or coffee mill, grind spices into a fine powder. Turn the mixture out into a medium bowl; stir in paprika, turmeric, curry, cayenne, allspice and salt.

In a large bowl, add sliced lamb; toss with 6 tablespoons spice mixture to evenly coat.  (Store remaining spice blend in an airtight container in a cool, dry, dark place for up to 6 months.)

In a large skillet, heat 2 tablespoons of oil over medium-high heat.  Add one-third of the seasoned lamb; cook until lamb is warmed through.  Transfer lamb to a large platter. Repeat twice with remaining oil and lamb. 

Adjust oven racks to the upper-middle and lower-middle positions.  Place the pita bread on 2 rimmed baking sheets; place in oven and warm at 300ºF.  Remove from oven; spread Tomato Jam inside each pita, or if pita is very thin spread Tomato Jam on top.  Divide the lamb between the pitas; top with shredded letters and a few tablespoons of Shawarma Sauce. Serve hot.

Recipe and image provided by the American Lamb Board