Lamb Shawarma with Tomato Jam

Lamb Shawarma with Tomato Jam

From: Executive chef Liam Spence, Lola, Seattle, WA. Yield: 12 servings.

8 lb. American Lamb leg roast, boned, silverskin removed

½ cup dried Greek oregano (preferably on-the-stem)

2 Tbsp. finely chopped fresh rosemary

¼ cup kosher salt

2 Tbsp. fresh ground black pepper

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TAGS: Food & Drink