Slow-cooked lamb shawarma flatbread

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This is the showier side of shawarma: slow-cooked lamb that becomes soft enough to pull apart, then crisped a little before serving. Piled onto flatbread with herbs and sauce, it feels generous enough for a weekend table or a crowd.

Serves: 6 people

Preparation time: 90 min

Ingredients

• Lamb shoulder or butterflied leg of lamb – 1.5 kg
• Olive oil – 2 tbsp
• Ground cumin – 2 tsp
• Ground coriander – 2 tsp
• Paprika – 2 tsp
• Cardamom – 1 tsp
• Cinnamon – 1 tsp
• Garlic powder – 1 tsp
• Lemon juice – 2 tbsp
• Flatbreads or pita breads – 8
• Yogurt sauce and herbs – for serving

Method

1. Mix the olive oil with cumin, coriander, paprika, cardamom, cinnamon, garlic powder, lemon juice, salt and pepper. Rub the mixture all over the lamb.
2. Roast the lamb slowly until it is very tender. Cover it for most of the cooking if needed so it stays moist and has time to soften properly.
3. Rest the meat, then shred or slice it. If you like, return it briefly to a hot pan or grill to crisp up some of the edges.
4. Warm the flatbreads and prepare any toppings, such as lettuce, herbs, onions and yogurt sauce.
5. Pile the lamb onto the breads and spoon over the juices from the roasting tin for extra flavour before serving.