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Delicious pulled lamb with vermicelli rice and fresh salad on a rustic wooden table, showcasing Middle Eastern culinary style.
Alyssa

Pulled Lamb (Middle Eastern Slow Cooked Lamb)

This Middle Eastern slow-cooked lamb is a showstopper! Serve with vermicelli rice, fresh chopped 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 Course
Cuisine: Middle Eastern
Calories: 342
Ingredients Method Notes

Ingredients
  

  • 2 whole 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 pieces Bay leaves
  • 1.5 tbsp Kosher salt If using table salt, cut the amount by half
  • 2 tsp Baharat 7-Spice blend
  • 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 Optional (replace with more stock)

Method
 

  1. Prepare the roasting pan by adding quartered onions, garlic, rosemary, thyme, and bay leaves.
  2. Combine salt, baharat, garlic powder, black pepper, and cardamom. Rub the mixture all over the lamb.
  3. Preheat oven to 500F/260C and roast for 20 minutes to brown the aromatics.
  4. Lower the oven to 300F/150C, add chicken stock and wine, cover, and slow roast for 4-5 hours.
  5. After 4-5 hours, baste the meat with lamb juices and broil for 10-15 minutes until the top is slightly browned.
  6. Let the lamb rest for 10-20 minutes before serving with your favorite sides.

Notes

Serve with vermicelli rice, fresh chopped salad, and Greek yogurt.