Middle Eastern Shredded Lamb
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 40 mins
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Servings
8
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Calories
419 kcal
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Course
Main Course
Middle Eastern Shredded Lamb
Description
Middle Eastern Shredded Lamb starts with a mix of warm spices including cumin, coriander, paprika, and cardamom, which are combined with garlic and olive oil to coat the lamb shoulder. The meat is slow roasted at a low temperature with water beneath to maintain moisture, ensuring it becomes tender enough to pull apart easily. After roasting, the lamb is rested, shredded, and pan-fried with extra spice mix to brown the edges and intensify the flavors.
The final shredded lamb offers a balance of tender, juicy meat with fragrant spice notes and a crisped exterior. It serves well as a main dish accompanied by lemon wedges and fresh coriander leaves, and yogurt can be added for cooling contrast. This preparation also works well with simple sides or in wraps.
The recipe includes tips for oven or slow cooker preparation, with instructions on freezing shredded lamb and juices in portions for later use. If a roasting rack is not available, placing halved onions beneath the lamb can elevate it and add flavor. Pan frying the shredded lamb is essential to develop a flavorful crust if using the slow cooker method.
Ingredients
Spice Mix
- 1 1/2 tbsp cumin ground
- 1 1/2 tbsp ground coriander
- 1 1/2 tbsp paprika
- 2 tsp ground cardamom or sub with ginger
- 1 tbsp salt
- black pepper
Slow Roasted Lamb
- 3 tbsp olive oil
- 3 garlic minced, cloves
- 1.5 - 2 kg / 3 - 4 lb lamb shoulder bone in, trimmed of excess fat
- 3/4 cup water
To Serve
- 1 - 2 tbsp olive oil
- lemon highly recommended
- Coriander leaves optional - recommended, aka cilantro leaves, fresh
- yogurt optional
Instructions
- Preheat oven to 150C/300F.
- Combine the Spice Mix ingredients in a small bowl. Set aside 1 1/2 tbsp of the Spice Mix for later (to pan fry the lamb).
- Add the olive oil and garlic into the Spice Mix, then rub all over the lamb.
- Place the lamb on a roasting rack set in a roasting dish (Note 1). Pour the water in the base of the dish. Cover with a lid or double layer of foil.
- Roast for 3 1/2 hours or until the meat is tender enough to pull off with a fork.
- Remove the lid. Turn the oven up as high as it will go and roast for 15 - 20 minutes until the lamb is browned.
- Remove the lamb from the oven. Allow to rest for 20 minutes, then shred coarsely with two forks.
- Skim excess fat off the juices in the roasting dish then set aside. (Note 2)
Browning the Shredded Lamb
- Toss the shredded lamb with the reserved Spice Mix (from Step 2 above).
- Heat 1 tbsp of oil in a heavy based pan over high heat. Add some lamb (don't crowd the pan) and drizzle over about 3 tbsp of the pan juices. Cook until the underside is dark golden brown and crispy - about 1 to 1 1/2 minutes (the juices you poured over will evaporate).
- If the lamb is cold, flip to warm the other side but do not brown too much (retains juiciness).
- Remove lamb from the fry pan, and repeat with remaining lamb, adding extra oil if required.
- To serve, drizzle with a squeeze of lemon juice (this makes a big difference) and top with fresh coriander, plus yoghurt (if using). Serve on Chickpea Pilaf (Rice).
Notes
- If a roasting rack is unavailable, place halved onions beneath the lamb to elevate it and add flavor.
- For make-ahead, cool shredded lamb, portion, and freeze in bags; store cooking liquids separately in portions.
- The slow cooker method uses less water and requires pan frying afterward to achieve browning.
- Pan frying the shredded lamb with reserved spice mix enhances the browned crust and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 201g | |
| Calories | 419cal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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