Quick - Cook Lamb Shawarma

540 g lamb leg steaks

2 tbsp olive oil

2½ tbsp The Spice People Lebanese Baharat Spice Blend

1 tsp The Spice People Mint Leaves

¼ tsp salt

Juice of ½ lemon (optional, for serving)

Thinly slice lamb steaks, leaving some of the thinner fat on to add flavour to the dish. Place the sliced lamb into a bowl.

Add the olive oil, Lebanese Baharat, dried mint, and salt. Toss well to evenly coat the lamb.

Heat a large frying pan or skillet over high heat until very hot.

Add the lamb in a single layer (cook in batches if needed). Cook for 2–3 minutes per side until caramelised, just cooked through, and slightly crisp at the edges.

Remove from heat and squeeze over lemon juice if using. Rest for 1–2 minutes before serving.

Notes: You can marinate the meat in the spices for up to 24 hours to develop more flavour. Spoon
cooked lamb into warm flatbreads or wraps with lettuce, tomato, cucumber, and garlic yoghurt or tahini sauce. Aletrnatively, serve over rice or couscous with grilled vegetables, pickles or The Spice People Sumac spirnkled onions for extra zing.