Go Back

Slow-Cooked Middle Eastern Pulled Lamb

Indulge in this incredibly tender and flavorful slow-cooked lamb dish infused with Middle Eastern spices, perfect for meal prepping and family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs lamb shoulder
  • 4 cloves garlic, minced Toasted for best flavor
  • 1 medium onion, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cinnamon
  • Salt and pepper to taste
  • 2 cups vegetable or chicken broth
For serving
  • Vermicelli rice Cooked according to package instructions
  • Fresh parsley, chopped For garnish
  • Greek yogurt For serving
  • Jerusalem chopped salad (cucumber, tomato, parsley, lemon dressing)

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. In a large oven-safe pot, heat some oil over medium heat.
  3. Brown the lamb on all sides and then remove it from the pot.
  4. In the same pot, add the onion and cook until softened.
  5. Add garlic, cumin, coriander, cinnamon, salt, and pepper; stir for 1–2 minutes.
Cooking
  1. Return the lamb to the pot and pour in the broth.
  2. Cover with a lid and transfer to the oven.
  3. Cook for about 3-4 hours or until the lamb is tender and pulls apart easily.
Serving
  1. Once the lamb is done, pull it apart with forks and serve with the rice, salad, and a dollop of Greek yogurt.

Notes

Leftovers can be stored in an airtight container for up to 3-4 days in the fridge or up to 3 months in the freezer. Reheat on the stove for best results.