Lamb shawarma with garlic sauce
The garlic sauce is an emulsion of garlic and oil with no dairy and no egg in it at all, which is why it tastes of garlic rather than of mayonnaise.
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Ingredients
For the whole dish · serves 4
- Lamb shoulder1¼ lb
- Neutral oil2 fl oz
- Garlic cloves8
- Lemon4 fl oz
- Ground cumintwo teaspoons
- Ground coriandertwo teaspoons
- Ground cinnamonhalf a teaspoon
- Sea saltplenty
Served with
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+5g net · 144 kcal · 15 min · together 8g net, 609 kcal
Method
6 steps · 180 minutes
- Rub the spices and a lot of salt into the shoulder and leave it uncovered in the fridge overnight.
- Two and a half hours at 325F covered, then 20 minutes uncovered at 425F to crisp the outside.
- For the sauce, blend the garlic with the salt and lemon juice first, on its own, until it is a smooth paste.
- Add the oil a few drops at a time to begin with. Poured in, it will not emulsify and there is no rescuing it.
- If it does split, start again with a fresh clove and add the split sauce in slowly as though it were the oil.
- Shred the lamb rather than slicing it, and get some of the crisp outside into every portion.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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