Ottolenghi’s Jerusalem Lamb Shawarma
adapted from some Ottolengi recipe somewhere Ingredients 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 5 1/2-6 1/2 pounds Prep Step 1 Dry roast the: peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon for a minute or two, until the spices begin to pop and release their aromas....