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Slow-Cooked Pulled Lamb

Tender lamb shoulder infused with warm spices, perfectly shredded and served over a bed of vermicelli rice, making for an indulgent yet simple meal.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds lamb shoulder
  • 2 units onions, sliced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 2 cups beef or chicken broth
  • 2 tablespoons olive oil
For Serving
  • vermicelli rice, for serving
  • fresh Jerusalem chopped salad, for serving
  • Greek yogurt, for serving

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. In a large Dutch oven, heat olive oil over medium heat. Add sliced onions and minced garlic; sauté until onions are softened and translucent, about 5-7 minutes.
  3. Season the lamb shoulder generously with salt, pepper, cumin, coriander, and cinnamon.
  4. Brown the lamb on all sides in the Dutch oven for 5-7 minutes until a golden crust forms.
  5. Pour in the beef or chicken broth and cover the pot.
  6. Place the covered pot in the preheated oven and slow-cook the lamb for approximately 4-5 hours.
  7. Once done, remove the pot from the oven and shred the lamb using two forks, mixing it with the juices.
Serving
  1. Serve the pulled lamb hot over vermicelli rice, alongside Jerusalem chopped salad, and topped with Greek yogurt.

Notes

For best presentation, serve with warm pita and a chilled beverage. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Adjust seasoning based on broth saltiness and consider using fresh herbs for extra flavor.