Description
This Middle Eastern Shredded Lamb recipe offers tender, flavorful lamb shoulder slow-roasted with a blend of aromatic spices including cumin, coriander, paprika, and cardamom. The lamb is cooked low and slow until it easily pulls apart, then finished under high heat for a beautiful browned crust. Served with fresh lemon, coriander, and optionally yogurt, this dish is perfect for a hearty family meal or special occasion.
Ingredients
Scale
Spice Mix
- 1 1/2 tbsp ground cumin
- 1 1/2 tbsp ground coriander
- 1 1/2 tbsp paprika
- 2 tsp ground cardamom (or substitute with ginger)
- 1 tbsp salt
- Black pepper, to taste
Lamb and Cooking
- 3 tbsp olive oil (for spice mix rub)
- 3 garlic cloves, minced
- 1.5 – 2 kg (3 – 4 lb) lamb shoulder (bone-in, trimmed of excess fat)
- 3/4 cup water
- 1 – 2 tbsp olive oil (for pan frying)
To Serve (Optional)
- Lemon wedges (highly recommended)
- Fresh coriander/cilantro leaves (optional)
- Yogurt (optional)
Instructions
- Preheat Oven: Preheat your oven to 150°C (300°F) to prepare for slow roasting the lamb.
- Prepare Spice Mix: Combine ground cumin, ground coriander, paprika, ground cardamom, salt, and black pepper in a small bowl. Set aside 1 1/2 tbsp of this mix for later use.
- Rub Lamb: Add 3 tablespoons of olive oil and minced garlic into the spice mix to create a paste. Rub this mixture all over the lamb shoulder thoroughly.
- Arrange Lamb for Roasting: Place the lamb on a roasting rack set inside a roasting dish. Pour 3/4 cup water into the base of the dish to keep the meat moist. Cover tightly with a lid or a double layer of foil to trap steam.
- Slow Roast: Roast the lamb in the oven for 3 1/2 hours, or until the meat is tender enough to be easily pulled apart with a fork.
- Browning the Lamb: Remove the lid or foil, increase the oven temperature to the highest setting, and roast for another 15-20 minutes to brown and crisp the lamb surface.
- Rest the Meat: Remove the lamb from the oven and allow it to rest for 20 minutes to let juices redistribute.
- Shred the Lamb: Use two forks to coarsely shred the lamb into bite-sized pieces.
- Prepare Juices: Skim off any excess fat from the juices left in the roasting dish and set these flavorful juices aside to serve or moisten the lamb later.
- Final Pan Fry (Optional): Heat 1 to 2 tbsp olive oil in a pan over medium-high heat. Add the reserved 1 1/2 tbsp spice mix and fry briefly to release aromas, then add the shredded lamb and toss to coat and warm through. This step enhances flavor and texture.
- Serve: Serve the shredded lamb with a squeeze of fresh lemon, optional fresh coriander leaves, and a side of yogurt if desired for a refreshing contrast.
Notes
- Use a roasting rack to ensure even cooking and prevent the lamb from sitting in its own juices, which keeps the texture tender and not soggy.
- Skimming the fat from the cooking juices helps create a lighter sauce to drizzle over the shredded lamb without excess grease.
- Slow roasting at low heat ensures the lamb becomes wonderfully tender and easy to shred.
- Browning the lamb at the end adds a delicious crust and intensified flavor.
- The optional pan-frying step infuses the shredded lamb with more robust flavor by re-coating it in the spice mix and warming it through.
