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Pulled Lamb Sandwiches (Seasoned like Shwarma)

Ingredients

  • RUB:
  • 2 Tbsp. ground cumin
  • 2 Tbsp. ground coriander
  • 2 Tbsp. garlic powder
  • 1 Tbsp. paprika
  • 2 tsp. turmeric
  • 1 tsp. ground cloves
  • 2 tsp. cayenne pepper
  • 2 tsp. black pepper
  • 1 tsp. ground cinnamon
  • 1 Tbsp. dried lemon peel
  • 2 Tbsp. Greek Seasoning
  • Yogurt Dill Sauce:
  • 14 oz. plain Greek yogurt I used FAGE 2%
  • 1 large English cucumber peeled and shredded
  • 2 tsp. dried dill weed
  • 1 tsp. kosher salt
  • 1 tsp. white pepper
  • Slaw Adapted from Smitten Kitchen Cookbook:
  • 4 c. shredded green cabbage
  • 1 large English cucumber thinly sliced
  • 1 tsp. dried dill weed
  • 1/2 cup 120 ml white wine vinegar
  • 2 Tbsp. water
  • 2 Tbsp. sugar
  • 2 tsp. kosher salt
  • Odds & Ends:
  • 2 to 3 lb. Leg of lamb
  • Buns
  • Lettuce I used bib
  • Grape seed oil
  • 1 cup 120 ml water
  • kosher salt to taste

Instructions

  1. For RUB and Lamb:
  2. Combine all ingredients in a small bowl or container, shake (if container has a lid) or whisk to combine. Liberally coat lamb with mixture and rub onto meat exterior.
  3. Place seasoned lamb in leak-proof container, cover, and refrigerate overnight.
  4. Heat oven to 400°F.
  5. Heat oil to medium high in a large cast iron skillet. Brown lamb on all sides (about 2 to 3 minutes per side).
  6. Remove lamb from skillet and deglaze skillet with 1 cup (120 ml) of water.
  7. Place lamb back into the skillet.
  8. Transfer lamb (in the skillet) to the oven.
  9. Roast at 400°F for one hour. Reduce heat to 200°F, cover with foil, and roast for another 2.5 to 3 hours.
  10. Remove lamb from oven. Shred lamb in pan juices with two forks.
  11. Sprinkle with kosher salt to taste.
  12. Assemble sandwiches and EAT!!!
  13. For Yogurt Dill Sauce:
  14. After the cucumber is peeled and shredded, lay it out on a paper towel. Sprinkle it with a little kosher salt. Wait five minutes. After five minutes roll the cucumber up in the paper towels and squeeze over the sink to remove the excess water.
  15. Shake the cucumber off of the paper towel into a medium bowl and add the rest of the ingredients to the bowl. Stir to combine all ingredients and then place in the fridge until you are ready to assemble the sandwiches.
  16. For Slaw (Adapted from Smitten Kitchen Cookbook):
  17. Combine cabbage and cucumber in a large bowl.
  18. Place dill weed, vinegar, water, sugar, and salt into a small jar or container with a tight fitting lid. Shake mixture until sugar and salt are dissolved.
  19. Pour vinegar mixture over cabbage and cucumber and toss to combine.
  20. Store mixture in the fridge until you are ready to assemble the sandwiches.
  21. To Assemble Sandwiches:
  22. Cut buns in half.
  23. On bottom bun pile on shredded lamb.
  24. Next, pile on cabbage/cucumber slaw.
  25. Smear top bun with yogurt sauce. Place on top of slaw. EAT!!!