We can't imagine a better way to make a leg of lamb. You'll need a bone-in leg for the best flavor. And you'll need to remove any large blobs of fat you see--although there probably won't be many, if any at all.
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Schwarma-Style Leg of Lamb
Makes 6 - 8 servings with other sides on the table
- 6 medium garlic cloves, put through a garlic press
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 1/2 teaspoons ground mace
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons mild paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- One 4-pound bone-in leg of lamb
1. Mix the garlic, oil, salt, mace, cardamom, paprika, cinnamon, cumin, and cayenne in a small bowl. Smear this paste all over the lamb and put the meat in a large roasting pan.
2. Set the rack in the center of the oven; heat the oven to 350F. Keep the leg out at room temperature while the oven heats.
3. Cover and roast for 2 hours.
4. Uncover and continue roasting until the meat is falling off the bone, until a meat fork stuck into the leg comes out without any resistance, about 2 more hours. Cool for 10 minutes, then chunk into bits to serve in pita with sour cream, chopped lettuce, and chopped tomatoes.