Set aside. To make the lamb, put the olive oil and lemon zest and juice in a bowl, add 4 tablespoons of the spice mix and mix well. Put the onion quarters in a medium, deep-sided roasting tray and ...

If you can, marinate your lamb overnight, but do give it at least two hours in the marinade. Make up the marinade by blitzing the garlic, all the spices, the salt, olive oil, lemon juice and zest ...

This divine dish is based on a recipe from chef Yotam Ottolenghi. It is one of my faves. We enjoyed a glass of spicy shiraz with the lamb — it complemented the intense flavours of the marinade.

Preheat the oven to 180C/160C Fan/Gas 4. Sit the lamb in a large roasting tin, skin-side up, and use the tip of a sharp knife to make many incisions all over the skin. Put the oregano, rosemary ...

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The most recent addition to the site is Vega Shawarma, joining the relocated ... On Liz’s recommendation, I went with the lamb arayes, a spiced ground lamb patty in a fresh pita accompanied ...

Shawarma King, a popular restaurant in Brookline that served Middle Eastern food for decades, has closed its doors. According to the restaurant’s voice mail greeting, the establishment closed on ...

Al Mallah needs to be on your list. A classic in Dubai since launching as a humble juice bar back in the late ‘70s, it’s now a top spot for shawarma too. There’s an ongoing debate about whether ...

Whether you prefer your shawarma with chicken, beef, lamb, or vegetarian, there's something for everyone. Read More: Here are ...

Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant ...

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