Slow-cooked Lamb Shawarma with Rice
This Slow-Cooked Lamb Shawarma with Rice is the ultimate comfort dish β fall-apart tender lamb shoulder, warmly spiced basmati rice, and buttery toasted nuts. Marinated in Beitutiβs bold Zesty Shawarma marinade and slowly roasted to perfection, the lamb melts in your mouth and infuses every bite of the rice with flavor. Topped with golden pine nuts or pistachios and served alongside tangy yogurt, this Middle Eastern classic is perfect for gatherings, holidays, or any time you want a showstopping, soul-satisfying meal.
Ingredients
3-4 lb bone-in lamb shoulder
Β½ cup Zesty shawarma marinade
3Β½ cup chicken broth - divided
2 cups basmati rice - we used parboiled long grain rice
1 onion
2 tbsp olive oil
2 tbsp butter
1 tbsp all spice
1 tsp black pepper
Salt to taste
Nuts for topping (pine nuts, almonds, pistachios β toasted)
Directions:
Marinate your lamb with the zesty marinadeβyou can do this overnight but a quick marinade works too.
Bring the lamb to room temperature for 30 mins before cooking. Preheat oven to 325Β°F.
Place your lamb in a Dutch oven (or tightly sealed baking dish), add Β½ cup bone broth to the bottom. Optionally add onion and carrot pieces.
Cover and roast for 4 hours, until fork-tender. Check at the 4-hour mark and add more broth if needed.
Once done, let the lamb rest for 20 mins. Shred and set aside, reserving the pan drippings.
While the lamb roasts, soak your rice for at least 15 mins. Wash and drain.
Finely chop the onion. In a large pot, heat olive oil and butter on medium heat. SautΓ© the onion until soft.
Add the drained rice, allspice, and pepper. Mix well and saute for 2 minutes until the spices are fragrant.
Pour in lamb drippings (we had about 1 cup) + 3 cups broth. If you have more or less drippings, adjust how much broth you add. Taste and adjust salt. Bring to a boil, then cover and simmer for 25 mins.
Fluff the rice, spread on a platter, top with shredded lamb and toasted nuts. Serve with yogurt and cucumber salad.