Directions
- 1Score the leg of lamb to help the marinade penetrate
- 2Mix full fat yogurt, fresh squeezed lemon juice, olive oil, beef shawarma spice, and heartburn paste
- 3Generously salt the leg of lamb.
- 4Massage in the marinade.
- 5Marinate until you lose patience, but ideally up to 2 days.
- 6Place lamb in pressure cooker, then throw in lots of onion, bay leaf and chipotles in adobo.
- 7Cover 3/4 of the way with stock.
- 8Pressure cook on high for an hour and 30 minutes.
- 9Shred the meat when it's done.
- 10Keep it hydrated with broth.
- 11Add a drizzle of pomegranate molasses.
- 12Reseason with spices.
- 13Soften corn tortillas with a little oil.
- 14Flip the tortillas and add cheese
- 15Add pulled lamb shawarma to each one.
- 16Fold and toast.
- 17Mix shatta with lamb broth
- 18Paint on shatta and lamb broth mixture
- 19Add onion, cilantro, sumac, and lime.
- 20Optionally, add a little more pomegranate molasses.
Ingredients
- 1 piece leg of lamb
- full fat yogurt
- fresh squeezed lemon juice
- olive oil
- beef shawarma spice
- heartburn paste
- salt
- onion
- bay leaf
- chipotles in adobo
- stock
- pomegranate molasses
- corn tortillas
- oil
- cheese
- shatta
- lamb broth
- onion
- cilantro
- sumac
- lime
Equipment
knifeglass bowlwooden spoonpressure cookerpantongsspatula
Tips
- Score the leg of lamb to help the marinade penetrate.
- Marinate the leg of lamb for up to 2 days.
- Re-season the pulled lamb shawarma with the beef shawarma spice.
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