Shawarma grilled leg of lamb steak

Name: Shawarma grilled leg of lamb steak
Prep time: 15 min
Cook time: 8 min
Total time: 23 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

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Ingredients
Preparation
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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

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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.

Our sommeliers suggest

Château le Puy Emilien 2019

France

The Château le Puy Emilien is an aromatic, smooth red from France that blends merlot, cabernet sauvignon and carmenère. Merlot's round fruit makes a soft cushion under the shawarma spices, while the cucumber and mint salsa brings the freshness the wine doesn't need to. The fat in the grilled lamb softens with every sip, and it all tastes best outside while there are still coals left. See the product

Contrée Sauvage, 4.4%

À la Fût

Shawarma spices are warm and fragrant, and the lamb is rich and straightforward. A wild-yeast blonde ale, peppery and studded with clove, goes in the same direction as the spice blend. Very dry, it cuts the fat between slices and keeps your mouth ready for more. 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!

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