Middle Eastern Pulled Lamb Roast Recipe

Introduction

Discover the rich, aromatic flavors of Middle Eastern pulled lamb with this slow-cooked recipe. Tender lamb shoulder infused with herbs and spices makes for a comforting, flavorful meal perfect for family gatherings or special occasions.

Ingredients

• 2 red onions, peeled and quartered
• 2 whole garlic bulbs, cut in half horizontally or broken into cloves
• 5 sprigs of rosemary
• 10 sprigs of thyme
• 3-5 bay leaves
• 1 ½ tbsp kosher salt (use half if using table salt)
• 2 tsp baharat (7-spice blend; or equal parts ground cumin, coriander, and cinnamon)
• 2 tsp garlic powder (salt-free)
• 1 tsp fresh cracked black pepper
• ½ tsp ground cardamom (optional but recommended)
• 4-5 lbs boneless lamb shoulder or leg
• 2-3 tbsp olive oil
• 1 cup chicken stock (250ml)
• ½ cup white wine (125ml, optional; can be replaced with more stock)

Instructions

1. Step 1: Prepare the roasting pan by adding the quartered onions, garlic, rosemary, thyme, and bay leaves.
2. Step 2: In a small bowl, mix the kosher salt, baharat, garlic powder, black pepper, and cardamom. Remove any mesh from the lamb, open it like a book, and rub the spice mix thoroughly over all surfaces. Roll it back up and secure it with twine or the mesh. Place the lamb on the aromatics with the fat side up, then drizzle olive oil over the lamb and aromatics.
3. Step 3: Preheat the oven to 500°F (260°C). Place the roasting pan in the oven for 20 minutes to brown the aromatics and deepen the flavors.
4. Step 4: Lower the oven temperature to 300°F (150°C). Add the chicken stock and white wine (if using) to the roasting dish. Cover with foil or a lid and slow roast for 4 to 5 hours without disturbing.
5. Step 5: Check tenderness after 4-5 hours; if needed, roast for another hour. Remove the lid or foil, baste the lamb with its juices, then broil on high for 10-15 minutes until the top is lightly browned. Watch carefully to avoid burning.
6. Step 6: Let the lamb rest 10-20 minutes before transferring to a serving platter. Serve with your favorite sides and a squeeze of fresh lemon juice if desired.

Tips & Variations

• Use a mix of ground cumin, coriander, and cinnamon if you don’t have baharat on hand.
• For a richer flavor, sear the lamb in a hot pan before placing it on the aromatics.
• Leftover pulled lamb works wonderfully in sandwiches, wraps, or salads.
• Swap white wine with extra chicken stock to keep it alcohol-free.

Storage

Store leftover lamb in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered pan over low heat with a splash of stock to keep it moist. You can also freeze cooked lamb for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in lamb for this recipe?

Yes, bone-in lamb can be used but may require slightly longer cooking time. The bone adds extra flavor but ensure the meat is fork-tender before finishing under the broiler.

What if I don’t have a roasting pan with a lid?

You can cover the roasting dish tightly with heavy-duty aluminum foil to trap moisture during the slow roast stage.

Middle Eastern Pulled Lamb Roast Recipe

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★★★★★

4.6 from 73 reviews

This Pulled Lamb recipe offers a Middle Eastern-inspired slow-cooked lamb shoulder or leg, infused with aromatic herbs and spices. The lamb is slow-roasted to tender perfection with a flavorful blend of baharat spices, fresh garlic, onions, and herbs, then finished with a broil to achieve a delicious browned crust. Ideal for a flavorful main dish served with your favorite sides.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 4 hours 35 minutes
• Total Time: 4 hours 55 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Aromatics

• 2 Red onions, peeled and quartered
• 2 Whole garlic bulbs, cut in half horizontally or broken into garlic cloves
• 5 Sprigs of rosemary
• 10 Sprigs of thyme
• 3–5 Bay leaves

Spice Rub

• 1 ½ tbsp Kosher salt (reduce to ¾ tbsp if using table salt)
• 2 tsp Baharat (7-Spice blend, or equal parts ground cumin, coriander, and cinnamon)
• 2 tsp Garlic powder (salt-free)
• 1 tsp Fresh cracked black pepper
• ½ tsp Ground cardamom (optional but recommended)

Main Ingredients

• 4–5 lbs Boneless lamb shoulder or leg
• 2–3 tbsp Olive oil
• 1 cup Chicken stock (250ml)
• ½ cup White wine (125ml, optional, can be replaced with more stock)

Instructions

1. Prepare the roasting pan: Place the quartered onions, garlic cloves, rosemary, thyme, and bay leaves into your roasting pan or braising dish, creating an aromatic base for the lamb.
2. Season the lamb: In a small bowl, mix kosher salt, baharat, garlic powder, black pepper, and ground cardamom. Remove any mesh from the lamb if present and open it like a book. Rub the spice mix thoroughly over the entire surface of the lamb, ensuring it penetrates any crevices. Roll the lamb back up and secure with twine or mesh. Position the lamb fat side up on top of the aromatic base. Drizzle olive oil over the lamb and aromatics.
3. Sear the aromatics: Preheat the oven to 500°F (260°C). Place the roasting pan with lamb and aromatics into the oven for 20 minutes. This step browns the onions and garlic, enhancing depth of flavor.
4. Slow roast the lamb: Reduce the oven temperature to 300°F (150°C). Pour the chicken stock and optional white wine around the lamb in the roasting pan. Cover the pan tightly with foil or a lid and roast undisturbed for 4-5 hours until the meat is very tender.
5. Broil the lamb: Remove the cover and baste the lamb with its juices. Increase the oven temperature to high broil. Broil the lamb for 10-15 minutes to brown the surface lightly. Be careful not to burn it.
6. Rest and serve: Let the lamb rest uncovered for 10-20 minutes to allow juices to redistribute. Then transfer to a serving platter. Optionally, squeeze fresh lemon juice over the lamb before serving.

Notes

• Using boneless lamb shoulder or leg provides optimal tenderness with slow cooking.
• If you do not have baharat spice blend, make your own with equal parts ground cumin, coriander, and cinnamon.
• Removing the mesh and seasoning all sides ensures even flavor penetration.
• Broiling at the end creates a pleasant crust, but watch closely to prevent burning.
• White wine can be omitted and replaced with extra chicken stock if preferred.

Keywords: Pulled Lamb, Middle Eastern lamb, slow roasted lamb, baharat lamb, lamb shoulder recipe, slow cooked meat