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Shawarma Lamb Leg (Weber)

Serves 6–8 · Prep 15 min · Cook 120 min — Butterflied lamb leg in a spiced yoghurt marinade, roasted indirect on the Weber at about 180°C to 60–63°C; marinate overnight (minimum 4 hours) first.

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  • 1 boneless lamb leg (~1.8–2kg), butterflied and opened out flat
  • 200g Greek yoghurt
  • 60ml olive oil
  • 6 garlic cloves, crushed
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • 1 tsp cayenne (adjust to taste)
  • 2 tsp salt
  • Black pepper
  1. Whisk the marinade ingredients into a thick paste. Rub all over the lamb, into every crevice. Cover and refrigerate — ideally overnight, minimum 4 hours.
  2. Take the lamb out 45 min before cooking to come up to room temperature.
  3. Set up the Weber for indirect heat at ~180°C (one or two burners off, lamb over the unlit side, lid down). For a more authentic shawarma texture, roll and tie the lamb into a rough log; flat also works.
  4. Cook indirect until the thickest part reaches 60–63°C for medium, about 1.5–2 hours. Use the MEATER.
  5. Rest 15–20 min, tented in foil.
  6. Slice thin against the grain — the shawarma effect comes from thin slicing.

To serve: warm flatbreads or pitta, garlic yoghurt or toum, pickled turnip or quick-pickled red onion (vinegar + sugar, 30 min), chopped tomato, cucumber and parsley, and amba or harissa.

Ground cardamom can be patchy in supermarkets — Steenbergs or a Middle Eastern/Asian grocer is more reliable.

For more smoke character, cook it on the Egg with a chunk of oak or apple wood instead.

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