About the Recipe
Author:
Chloe
Succulent and flavourful, this easy pulled lamb recipe uses Middle Eastern flavours to create a centrepiece perfect for special occasions. Pulled lamb is a great alternative to cooking a roast and can be made from any cut that is best suited to slow cooking. It lends itself to a variety of flavours, we find spicy barbeque or mint and rosemary are also crowd-pleasers. We love to use the leftovers in wraps the next day.
Ingredients
Meat
1 leg roast (lamb or hogget) OR 1 shoulder roast OR 8 forequarter chops and 2 neck chops
Marinade
2 tsp cumin
2 tsp cinnamon
1 tsp sumac
¼ tsp allspice
1 tbsp honey
1 tsp pomegranate molasses (substitute with golden syrup, honey or molasses)
1 tsp salt
1-2 tbsp olive oil
To serve
Couscous, cooked as per packet instructions
¼ cup sultanas
¼ cup chopped dried apricot or dates
1 tbsp pomegranate seeds
2 tsp fresh mint, chopped
2 tsp fresh coriander, chopped
Preparation
Combine the marinade ingredients and thoroughly coat the meat on all sides. You can do this in the bag while the meat is still frozen and then leave to defrost and marinate overnight in the fridge in a shallow dish.
Preheat the oven to 180°C. Transfer the meat to a slow cooker or oven-proof casserole dish with a lid and add ½ cup water to the dish.
Roast slowly for at least 2 – 4 hours depending on the weight of your meat. Check occasionally to top up the water if it has evaporated – this keeps the meat from drying out. When it is done, the fat should be rendered and the meat should be tender and starting to fall apart.
For the final 10 or so minutes, unwrap the foil and allow the meat to cook at 220-240C to crisp up on top.
Remove meat from the oven, cover with foil and allow to rest for 10-20 minutes. Cook the couscous and add the dried fruit to it while you wait.
Use 2 forks to shred the meat and remove any bones. Serve garnished with the pomegranate seeds, mint and coriander.