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Pulled Lamb (Middle Eastern Slow Cooked Lamb)

Pulled Lamb (Middle Eastern Slow Cooked Lamb)

This Middle Eastern slow-cooked lamb is a showstopper, perfect for special occasions and weekend dinners, served with vermicelli rice, salad, and yogurt.
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Prep Time 15 minutes
Cook Time 5 hours
Resting Time 15 minutes
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Middle Eastern
Servings 6 people
Calories 342 kcal

Equipment

  • dutch oven
  • braiser
  • Roasting dish

Ingredients
  

Aromatics

  • 2 Red onions Peeled and quartered
  • 2 Whole garlic bulbs Cut in half horizontally or broken into cloves
  • 5 Sprigs of rosemary
  • 10 Sprigs of thyme
  • 3-5 Bay leaves

Spice Rub

  • 1.5 tablespoon Kosher salt If using table salt, cut the amount by half
  • 2 teaspoon Baharat 7-Spice blend
  • 2 teaspoon Garlic powder Use salt free garlic powder
  • 1 teaspoon Fresh cracked black pepper
  • 0.5 teaspoon Ground cardamom Optional but recommended

Lamb

  • 4-5 lbs Boneless lamb shoulder or leg See note
  • 2-3 tablespoon Olive oil
  • 1 cup Chicken stock 250ml
  • 0.5 cup White wine 125ml, optional (replace with more stock)

Instructions
 

Instructions

  • Prepare the roasting pan. To a roasting pan or braising dish, add the quartered onions, garlic, rosemary, thyme and bay leaves.
  • Season the lamb. In a small bowl, combine salt, 7-spice, garlic powder, black pepper and cardamom. Rub the entire surface of the lamb with the dry mix, making sure to get in any crevices. Roll it back up and secure it with twine or the mesh it came with. Place the lamb on the aromatics with the fat side up. Drizzle a little olive oil all over the lamb and the aromatics.
  • Sear. Preheat your oven to 500F/260C. Place the pot or roasting pan in the oven for 20 minutes.
  • Slow Roast. Lower your oven to 300F/150C. Add the chicken broth and optional white wine to the roasting dish, cover with foil or lid, and place it back in the oven to slow roast for 4-5 hours undisturbed.
  • Broil. After 4-5 hours, the meat should be quite tender. If not, slow roast for another hour. Remove the lid or foil, baste the meat with some of the lamb juices and crank up the oven to broil on high for 10-15 minutes.
  • Rest and Serve. Let the lamb rest for 10-20 minutes before transferring it to a serving platter. Serve your roast lamb with your favorite sides.

Notes

I recommend using a deboned shoulder or leg of lamb. The roasting juices can be added to the pulled lamb for moisture and flavor.

Nutrition

Serving: 1servingCalories: 342kcalCarbohydrates: 6gProtein: 40gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 123mgSodium: 967mgPotassium: 669mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 3mgCalcium: 38mgIron: 4mg
Keyword Lamb Recipes, Middle Eastern Lamb, Pulled Lamb, Slow Cooked Lamb, Special Occasion Lamb, Weekend Dinner
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