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Pulled lamb served with vermicelli rice, fresh salad, and Greek yogurt on a rustic wooden table.
Alyssa

Pulled Lamb (Middle Eastern Slow Cooked Lamb)

This Middle Eastern slow-cooked lamb is a showstopper! Serve with vermicelli rice, fresh salad, and Greek yogurt.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 people
Course: Main Dish
Cuisine: Middle Eastern
Calories: 342
Ingredients Method Notes

Ingredients
  

  • 2 Red onions Peeled and quartered
  • 2 Whole garlic bulbs Cut in half horizontally or broken into cloves
  • 5 sprigs Rosemary
  • 10 sprigs Thyme
  • 3-5 leaves Bay leaves
  • 1.5 tbsp Kosher salt If using table salt, cut the amount by half
  • 2 tsp Baharat (7-Spice blend, substitute with equal parts cumin, coriander, and cinnamon if necessary)
  • 2 tsp Garlic powder Use salt-free garlic powder
  • 1 tsp Fresh cracked black pepper
  • 0.5 tsp Ground cardamom Optional but recommended
  • 4-5 lbs Boneless lamb shoulder or leg
  • 2-3 tbsp Olive oil
  • 1 cup Chicken stock (250ml)
  • 0.5 cup White wine 125ml, optional (replace with more stock if needed)

Method
 

  1. Prepare the roasting pan with quartered onions, garlic, thyme, rosemary and bay leaves.
  2. Season the lamb with the spice mix and olive oil.
  3. Sear in a preheated oven to brown for 20 minutes.
  4. Slow roast for 4-5 hours at lower temperature covered.
  5. Broil for 10-15 minutes to brown the top.
  6. Rest before serving with sides.

Notes

Serve with vermicelli rice, salad, and Greek yogurt.