"The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called ""a Middle Eastern take on a proper English garden party."" He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. (Photo: Carol Sachs for The New York Times)"