Name: Roast Lamb Shawarma With Warm Carrot Salad
Prep time: 15 min
Cook time: 3 h 25 min
Yield: 4
Ingredients: ½ cup olive oil; 2 tablespoons dukkah; 4 cloves garlic, crushed; 1 tablespoon finely grated lemon zest; 1.6kg butterflied lamb leg; Salt and pepper, to season; 3 cups My Perfect Beef Stock; ¼ cup pomegranate molasses; ¼ cup water; 800g baby carrots, trimmed, scrubbed; 2 tablespoons lemon juice; Chargrilled pitta bread, hummus, flat-leaf parsley, mint leaves, to serve

VMG Recipes