Lamb shawarma marinated in ras el hanout with tahini sauce made from sweet peppers and walnuts

Ingredients:

Ras el Hanout and Lamb Marinade

• 0.5 cups of rapeseed oil
• 1/4 cup red wine vinegar
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 0.5 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• A pinch of saffron
• 8 cloves garlic, chopped
• Half a red onion, finely chopped
• 1 boneless leg of lamb (1.8-2.2 kg), butterflyed, excess fat trimmed

Sweet Pepper and Walnut Tahini Sauce

• 3/4 cup toasted walnuts, chopped
• 1/4 cup tahini paste
• 1/4 cup Greek yogurt
• 2 tablespoons red wine vinegar
• 0.5 tsp ground cumin
• 1/8 tsp cayenne pepper
• 4 grilled red bell peppers, peeled and chopped
• Syrian pita, lightly grilled, for serving

Preparation:

1. Marinade ras el hanout and lamb:

   
   In a blender, combine canola oil, vinegar, cardamom, coriander, ginger, cinnamon, nutmeg, allspice, cloves, saffron, garlic, onion, 1 teaspoon salt, 0.5 teaspoon black pepper and 1/4 cup water and blend until smooth.
2. Place the meat on a plate large enough to accommodate both the meat and the marinade. Pour the marinade over the meat and turn it over to coat completely. Cover and marinate in the refrigerator for at least 4 hours or up to 24 hours.

3. Sweet Pepper and Walnut Tahini Sauce:

   
   In a food processor, combine walnuts, tahini, yogurt, vinegar, cumin, cayenne pepper, paprika, salt, and black pepper and process until smooth.
4. Remove the lamb from the refrigerator 30 minutes before roasting and leave at room temperature.
5. Preheat grill to indirect heat.
6. Remove the lamb from the marinade and pat dry. Season both sides with salt and black pepper. Grill until medium-rare (140°F on a meat thermometer) and golden brown, about 30 minutes. Remove from the grill and let rest for 15 minutes.
7. Slice thinly across the grain. Place a few slices of meat on each pita and drizzle with sweet pepper sauce.