Jerusalem Lamb Shawarma by Sam Sifton, NYT Cooking

Time: 5 hours, plus marinating time
Yield: Serves 8

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1018119-jerusalem-lamb-shawarma

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

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