Slow-Roasted Lamb Shawarma with Garlic Yogurt Sauce

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Tender lamb shoulder marinated with Middle Eastern spices, slow-roasted and served with a cooling garlic yogurt sauce. This Middle Eastern-inspired lamb recipe (gluten free), ready in about 255 minutes, pairs lamb shoulder, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 240 min Serves 6 Middle Eastern cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, combine 3 tbsp olive oil, 2 tsp ground cumin, 2 tsp ground coriander, 1 tbsp paprika, 1 tsp turmeric, 4 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper to create a marinade.
  2. Step 2: Rub the marinade thoroughly over the entire surface of the 3 lb lamb shoulder. Place the lamb in a roasting pan and cover tightly with foil.
  3. Step 3: Roast the lamb in the oven for 4 hours until very tender and easily shredded with a fork.
  4. Step 4: While lamb roasts, prepare garlic yogurt sauce by mixing 1 cup plain Greek yogurt with 2 minced garlic cloves, 2 tbsp lemon juice, and 2 tbsp chopped fresh mint in a small bowl. Refrigerate until serving.
  5. Step 5: Once lamb is done, remove from oven and let rest for 15 minutes. Shred the meat with forks and serve warm drizzled with garlic yogurt sauce.

Frequently asked questions

How long does Slow-Roasted Lamb Shawarma with Garlic Yogurt Sauce take to make?

Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Lamb Shawarma with Garlic Yogurt Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Lamb Shawarma with Garlic Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Lamb Shawarma with Garlic Yogurt Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Roasted Lamb Shawarma with Garlic Yogurt Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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