Sunday 22 September - Lamb Schwarma

I don't like lamb very much, and so we hardly ever cook it. However, I found this recipe by Yotam Ottolenghi in his Jerusalem book, and it had to be tried. This is the third time I've cooked it now, and it's delicious. The marinade contains and astonishing range of different spices - these are the whole ones that were toasted and then ground,

Other spices, chopped coriander, oil and lemon juice were added and the lamb was rubbed in the mixture and left to marinate. The smaller piece of meat is a chicken breast as George won't eat lamb. The lamb itself was a frozen leg from Lidl, as fresh was far too expensive!

The marinaded lamb was covered in foil and roasted for 4 hours in a low oven.

To serve with it a salad with a base of Fireek, or Freekeh

I cooked this for about  30 minutes, and added some chopped cucumber and tomatoes, loads of coriander and mint, preserved lemons, feta pieces and some pomegranate seeds - all dressed with lemon juice and some olive oil

The lamb was served with the salad, some home made houmus and some Turkish Flatbreads to scoop everything up.