Saturday, October 12, 2013

Lamb Shawarma

For something different tonight, we went to Yotam Ottolenghi's Jerusalem cookbook and cooked up a little lamb shawarma.  I followed the recipe, which can be found here, to the letter with the exception of the cooking.  For the last 45 minutes, I cooked the lamb uncovered basting with the pan juices often.  As suggested in the recipe, I served the lamb with home made pita bread and all the fixin's.  I opted to serve the pita on the side.  After all, having put all that work into making them by hand, I wasn't going to drown them under the lamb.

The scent of the lamb cooking filled the house with wonderful spice and a cozy feeling of fall. Even Pacino, our dog, laid patiently waiting for the four and a half hours in hopes of getting a little taste.  It was delicious and all of the accouterments were essential to completing the meal.  Excellent!





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