Shawarma grilled leg of lamb steak

Name: Shawarma grilled leg of lamb steak
Prep time: 15 min
Cook time: 8 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 leg of lamb steaks (about 300 g each); 1/3 cup lime and cilantro dressing; 1/2 French shallot, finely chopped; 2 tablespoons olive oil; 2 teaspoons shawarma spice blend; Salt and pepper from the mill; 6 mini cucumbers, diced; 12 large fresh mint leaves, finely chopped; 1/2 shallot, finely chopped; 2 tablespoons honey balsamic vinaigrette; Salt and pepper from the mill

Preparation 15 min
Refrigeration 3 h
Cooking 8 min
Servings 4
Freezing I do not suggest

This shawarma grilled leg of lamb steak recipe was born out of a collaboration with Maturin, the legendary online grocery store. Do you want to buy the meal box with the ingredients? Click here !!!

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Ingredients for the lamb

4 leg of lamb steaks (about 300 g each)
1/3 cup lime and cilantro dressing
1/2 French shallot, finely chopped
2 tablespoons olive oil
2 teaspoons shawarma spice blend
Salt and pepper from the mill

Ingredients for the salad

6 mini cucumbers, diced
12 large fresh mint leaves, finely chopped
1/2 shallot, finely chopped
2 tablespoons honey balsamic vinaigrette
Salt and pepper from the mill

Preparation

Place the lamb in a large airtight dish.
In a large bowl, add the rest of the ingredients, season with salt and pepper and mix. Pour the marinade over the lamb, close the dish and mix. Reserve in the fridge for 3 hours.
Preheat the barbecue to maximum power. Oil the grates.
Place the meat on the grills and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes.
Flip over and repeat : cook 2 minutes, rotate 45 degrees, cook 2 minutes. Depending on the thickness of the meat, doneness should be medium. Place meat on a plate, cover tightly with foil and let stand 5 minutes before serving.
For the salad, simply put all the ingredients in a bowl, season with salt and pepper and mix.

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Our sommeliers suggest

Château le Puy Emilien 2019

Bordeaux, France

Produced by JP & P Amoreau, this wine composed of Merlot at 85 %, Cabernet-Sauvignon at 14 % and 1 % Carmenère denotes on aromas of jammed black fruit, raspberry, spices and leather. On the palate, it is tense, silky and textured. A very beautiful wine, elegant and strong, who will be able to marry brilliantly at the lamb steak. See the product

Contrée Sauvage, 4.4%

À la Fût

Blonde beer closed with wild yeasts, it will offer you notes of pepper and cloves that will come to indulge with the lamb. His notes aromas of yellow fruits will please themselves in the company of mint, lime and fresh coriander. Very dry and low in alcohol, it will be most refreshing with this meat rich in character, but however softened by the presence of spices with refreshing flavors. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!