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Middle Eastern Shredded Lamb

A tradition in the Bell Family is to have lamb on Easter Sunday, in honor of this we have a yummy Middle Eastern Shredded Lamb on the menu for this #foodfriday! We hope you enjoy this as much as Christina does!

3 to 4lbs lamb shoulder
1 ½ TSBP cumin
1 ½ TBSP ground coriander
1 ½ TBSP paprika
2 TBSP cardamom (or ground ginger)
Salt and pepper to taste
3 TBSP olive oil
3 garlic cloves, minced
¾ cups water
½ lemon

Preheat oven to 300 degrees
Combine dry seasonings
Add olive oil and garlic, combine
Rub mixture over lamb
Place lamb on a roasting rack
Pour water into the base
Cover with lid
Roast for 3 ½ hours
Remove lid
Turn over as high as can go and roast for an additional 15-20 minutes, until browned
Remove lamb from oven and let rest for 20 minutes
Shred coarsely with two forks
Drizzle with fresh lemon juice and garnish with parsley

You can serve this is fresh veggies of your choice or a chickpea pilaf.