Yotam Ottolenghi's Lamb Shawarma

cooking.nytimes.com

Love food, love cooking. And the joy of sharing the spoils with good friends over a bottle or three.

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables. —Sam Sifton

2 teaspoons black peppercorns

5 cloves

½ teaspoon cardamom pods

¼ teaspoon fenugreek seeds

1 teaspoon fennel seeds

1 tablespoon cumin seeds

1 star anise

½ cinnamon stick

1 tablespoon grated nutmeg, about half a pod

¼ teaspoon ground ginger

1 tablespoon sweet paprika

1 tablespoon dried sumac

¾ tablespoon kosher salt

1 3-inch piece of fresh ginger, peeled and grated

3 garlic cloves, peeled and crushed

¾ cup chopped cilantro, stems and leaves included

4 tablespoons fresh-squeezed lemon juice

½ cup peanut or other neutral oil

1 leg of lamb, on the bone, about 5½ to 6½ pounds

Directions at cooking.nytimes.com

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