Middle Eastern Pulled Lamb Roast Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/middle-eastern-pulled-lamb-roast-recipe/
