Description
Savor the irresistible flavor of Pulled Lamb, a tender, slow cooked dish infused with aromatic spices from Middle Eastern cuisine.
Ingredients
Scale
- 4–5 lbs Boneless lamb shoulder or leg
- 1.5 tablespoon Kosher salt
- 2 teaspoon Baharat (7-Spice blend)
- 2 teaspoon Garlic powder
- 1 teaspoon Fresh cracked black pepper
- 0.5 teaspoon Ground cardamom
- 2 Red onions
- 2 Whole garlic bulbs
- 5 sprigs Rosemary
- 10 sprigs Thyme
- 3–5 Bay leaves
- 2–3 tablespoon Olive oil
- 1 cup Chicken stock
- 0.5 cup White wine (optional)
Instructions
- Prepare the base: Add quartered onions, garlic, rosemary, thyme, and bay leaves to your roasting pan.
- Season the lamb: Mix salt, Baharat, garlic powder, black pepper, and cardamom. Rub the mixture over the lamb and secure with twine.
- Drizzle with oil: Place the lamb fat side up and drizzle olive oil over it and the aromatics.
- Preheat the oven: Set to 500°F (260°C) and roast for 20 minutes.
- Slow roast: Reduce temperature to 300°F (150°C). Add chicken stock and optional wine, cover with foil, and roast for 4-5 hours.
- Check for tenderness: Ensure the lamb is fork-tender, baste with juices, and broil for 10-15 minutes.
- Rest and serve: Let the lamb rest for 10-20 minutes before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 120 mg
Keywords: Pulled Lamb Middle Eastern