Labour Day Long Weekend: Slow-Cooked Lamb Shawarma with Harissa & Warm Flatbreads

Labour Day Long Weekend: Slow-Cooked Lamb Shawarma with Harissa & Warm Flatbreads

Labour Day in New Zealand marks the turning point of the season—warmer, sun-drenched afternoons, longer evenings, and gathering around the table with friends and family over effortless, generous food.

Whether you are hosting a casual long lunch or settling into a relaxed long weekend, this Slow-Cooked Lamb Shawarma is the ultimate centerpiece. Slow-roasted until meltingly tender, coated in warm aromatic spices, and paired with a vibrant harissa sauce, creamy hummus, and toasted flatbreads—it’s designed for easy, self-serve, platter-style dining.

Slow-Cooked Lamb Shawarma with Harissa Sauce & Flatbreads

Serves 6

Ingredients

For the Lamb & Spice Rub:

  • 1.75 kg leg of lamb

  • 6 dried cloves

  • 2 tsp fennel seeds

  • 1 tbsp cumin seeds

  • 1 tbsp coriander seeds

  • 2 tbsp sumac

  • 1 tsp ground ginger

  • ½ tsp ground cinnamon

  • 1 tbsp paprika powder

  • 2 tbsp sea salt flakes

  • 1 tsp ground black pepper

  • 6 cloves garlic, crushed

  • ¼ cup lemon juice

  • ¼ cup olive oil

For the Harissa Sauce:

  • 1 tbsp harissa

  • ¼ cup tomato paste

  • 2 tbsp honey

  • 1 tbsp olive oil

  • 1 tbsp lemon juice

To Serve:

  • Warm flatbreads

  • Creamy hummus

  • Pickled chilies

Method

1. Marinate the Lamb (12–24 Hours Ahead)

  1. Place the cloves, fennel, cumin, and coriander seeds in a small frying pan over high heat and toast for 30 seconds. Remove from heat and set aside to cool slightly.

  2. Use a mortar and pestle to grind until fine (or use a spice grinder).

  3. Place ground toasted spices into a large bowl along with the sumac, ginger, cinnamon, paprika, salt, pepper, crushed garlic, lemon juice, and olive oil. Mix well to combine into a marinade.

  4. Add the lamb and coat thoroughly in the spice rub. Cover and refrigerate for 12 hours (or up to 24 hours for best flavor).

2. Slow Roast to Perfection

  1. Preheat your oven to 220°C (200°C fan-forced).

  2. Place the lamb in a deep oven tray and add 1 cup of water to the pan. Cover tightly with foil and cook for 1 hour.

  3. Reduce heat to 180°C (160°C fan-forced) and cook for 4 hours.

  4. Remove the foil, increase heat back to 220°C (200°C fan-forced), and cook uncovered for 30 minutes, or until lightly charred and crispy on the surface.

3. Make the Harissa Sauce

  • Place the harissa, tomato paste, honey, olive oil, and lemon juice in a small bowl and mix well to combine. Season to taste with salt and pepper.

4. Shred & Serve

  • Shred the lamb using two forks.

  • Arrange on a large platter and serve with warm flatbreads, house harissa sauce, creamy hummus, pickled chilies, and a fresh side salad.

Set the Scene for Long Weekend Hosting

A slow-cooked feast deserves a table that feels just as warm and inviting. At Koco Boutique, we believe long lunches are elevated by the simple rituals of hosting—thoughtful table linens, organic ceramic serving platters, rustic dipping bowls, and natural wood boards that let the food take center stage.

Whether you’re setting up outdoors under the sun or layering your indoor dining table with textured accents, explore our curated homewares collection to find the perfect pieces for your next gathering.

✨ Explore the Koco Boutique Homewares & Tableware Collection