Description
Pulled Lamb slow-cooked Middle Eastern style is tender, juicy, and packed with warm spices like baharat, garlic, and herbs.
Ingredients
Scale
- 4 lb boneless lamb shoulder (or lamb leg), trimmed
- 2 large yellow onions, quartered
- 2 heads garlic, halved crosswise
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 bay leaves
- 2 tbsp baharat (Middle Eastern 7-spice blend)
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp ground cardamom (optional)
- 2 tbsp olive oil
- 1 1/2 cups chicken stock
- 1/2 cup dry white wine (optional)
Instructions
- Preheat the oven to 450°F (232°C). Add the quartered onions, halved garlic heads, rosemary, thyme, and bay leaves to a large roasting pan or Dutch oven and spread them out evenly.
- In a small bowl, mix the baharat, kosher salt, garlic powder, black pepper, and optional cardamom. Pat the lamb dry, then rub the spice mixture all over the lamb, pressing it in so it sticks well.
- Drizzle the olive oil over the lamb and rub it lightly to coat. Place the lamb fat-side up (if it has a fat cap) on top of the aromatics in the pan.
- Roast uncovered at 450°F (232°C) for about 20 minutes to brown and develop flavor.
- Reduce the oven temperature to 325°F (163°C). Carefully pour the chicken stock and optional white wine into the pan around the lamb (not over the top). Cover tightly with foil or a lid.
- Slow cook for 4 to 5 hours, or until the lamb is very tender and easily pulls apart with a fork. If the pan looks dry at any point, add a splash more stock to maintain moisture.
- Remove the cover. If you want a crispier exterior, broil for 3 to 5 minutes, watching closely to avoid drying out the meat.
- Let the lamb rest for 10 to 15 minutes. Shred the meat with two forks into pulled lamb strands. Skim excess fat from the pan juices, then drizzle some juices over the shredded lamb to keep it moist and flavorful.
Notes
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 120 mg
Keywords: Pulled Lamb, Slow Cooked Lamb, Middle Eastern Lamb