Middle Eastern Styled Pulled Lamb

Lamb:

1 shoulder of lamb, Butterflied about 1,6 – 2 kg (buy

your own desired size)

3 garlic cloves, grated

2 tsp cumin

2 tsp sweet paprika

1tsp ground cardamon

2 tsp cinnamon

1 1/2 tsp salt

Half tsp black pepper

4 tbsp freshly squeezed lemon juice

3 tbsp olive oil

2 red onions, sliced

2 cups of water

 

Mint and Pomegranate Yogurt

250 g 1 cup Greek yoghurt (I used vegan greek white)

1 tbsp clear honey

2 garlic cloves, grated (optional)

1 small pomegranate

1 small bunch mint

1small bunch dill

 

 

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Lamb

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In a bowl mix together the grated garlic cloves, cinnamon, cumin, cardamom, paprika powder, salt, pepper, lemon juice and olive oil

 Rub the lamb with this mixture all over and marinate for at least a couple of hours (up to 24 hours).

Take the meat out of the fridge one hour before cooking

Preheat the oven to 180c.

Place the lamb in a roasting pan and arrange the sliced onions around it.

Pour the water around the lamb and cover tightly with foil and roast for 3 hours.

 

Once the lamb has been cooking for 3 hours, remove from oven and spoon/baste the meat with the juices from the pan, cover again and turn the heat up to 220c roasting for another 15 minutes. The meat should be really tender.

Remove the foil, baste well again and roast for another 30 minutes to get a nice crust. Remove the meat from the pan and reserve the juices for serving.

While the meat rests, make the mint and pomegranate yoghurt.

Pomegranate and Mint Yogurt

 

Place the yoghurt in a small bowl, add the honey, grated garlic, 2/3 of the pomegranate seeds and 2/3 of the finely chopped mint and dill. Add salt and pepper.

 

Shred the lamb with two forks and serve on a bed on cooked bulgur or any grain, rice your choice, drizzled with the roasting juices and sprinkled with the remaining pomegranate seeds and mint and dill.

Serve with the mint and pomegranate yoghurt.

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Enjoy!

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