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!