This is one of those exotic dishes that looks and tastes like you’ve been slaving away in the kitchen for hours…but actually, very little active effort is required! Simple to make with everyday ingredients. The lamb is packed with flavour, juicy on the inside and golden brown and crispy on the outside!
My family always gives me grief about how often I make Middle Eastern dishes for family dinners. Or, as they usually say, “Middle Eastern inspired” dishes. Hmph! I don’t think I make that many Middle Eastern dishes. Though….I just remembered….I do have an entire Middle Eastern recipes collection on my blog!
Well, there’s a good reason for it! I love food with big flavours and Middle Eastern food is loaded with flavour. And I love that most of the spices are everyday ones that I always have in my pantry – like cumin, coriander, cinnamon, paprika and cardamon, to name a few.
Lamb is probably the most popular protein in Middle Eastern cuisine. The aromatic spices of the Middle East pair perfectly with the strong flavours of lamb. I’ve never actually come across a shredded Middle Eastern lamb recipe before, and that puzzles me. Because this is really scrumptious. I mean, REALLY scrumptious. Look at the gorgeous caramelisation on the lamb! Can you imagine the taste of the pan fried crispy edges, the heady exotic spices and the juicy lamb??
Though this recipe is a “from scratch” creation so it’s not an authentic recipe (as far as I know), the ingredients I use are drawn from classic Middle Eastern recipes. The preparation of the lamb is super fast, around 10 minutes to get it into the oven. I’ve also provided directions to make this in a slow cooker.
Don’t skip the browning step!! It is key!! It really makes all the difference, so please, please, please do not skip it!
– Nagi x
PS I know I’ve talked a lot about the lamb and not much about the rice….here’s a nice close up of it! It is so much yummier than just plain rice. It’s got just a touch of spices, not too much because otherwise the flavour is too similar to the lamb. 🙂
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Middle Eastern Shredded Lamb
Ingredients
Spice Mix
- 1 1/2 tbsp ground cumin
- 1 1/2 tbsp ground coriander
- 1 1/2 tbsp paprika
- 2 tsp ground cardamon or sub with ginger
- 1 tbsp salt
- Black pepper
Slow Roasted Lamb
- 3 tbsp olive oil
- 3 garlic cloves minced
- 1.5 - 2 kg / 3 - 4 lb lamb shoulder bone in, trimmed of excess fat
- 3/4 cup water
To Serve
- 1 - 2 tbsp olive oil
- Lemon highly recommended
- Fresh coriander/cilantro leaves optional - recommended
- Yoghurt optional
Instructions
- Preheat oven to 150C/300F.
- Combine the Spice Mix ingredients in a small bowl. Set aside 1 1/2 tbsp of the Spice Mix for later (to pan fry the lamb).
- Add the olive oil and garlic into the Spice Mix, then rub all over the lamb.
- Place the lamb on a roasting rack set in a roasting dish (Note 1). Pour the water in the base of the dish. Cover with a lid or double layer of foil.
- Roast for 3 1/2 hours or until the meat is tender enough to pull off with a fork.
- Remove the lid. Turn the oven up as high as it will go and roast for 15 - 20 minutes until the lamb is browned.
- Remove the lamb from the oven. Allow to rest for 20 minutes, then shred coarsely with two forks.
- Skim excess fat off the juices in the roasting dish then set aside. (Note 2)
Browning the Shredded Lamb
- Toss the shredded lamb with the reserved Spice Mix (from Step 2 above).
- Heat 1 tbsp of oil in a heavy based pan over high heat. Add some lamb (don't crowd the pan) and drizzle over about 3 tbsp of the pan juices. Cook until the underside is dark golden brown and crispy - about 1 to 1 1/2 minutes (the juices you poured over will evaporate).
- If the lamb is cold, flip to warm the other side but do not brown too much (retains juiciness).
- Remove lamb from the fry pan, and repeat with remaining lamb, adding extra oil if required.
- To serve, drizzle with a squeeze of lemon juice (this makes a big difference) and top with fresh coriander, plus yoghurt (if using). Serve on Chickpea Pilaf (Rice).
Recipe Notes:
Nutrition Information:
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Chickpea Pilaf (Rice)
Ingredients
Chickpea Pilaf (Rice)
- 2 tbsp olive oil
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 1/2 cups long grain rice or basmati
- 2 cans of chickpeas 800g/28oz, drained
- 2 1/2 cups water
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp garam masala powder or curry powder or 1/2 tsp coriander + 1/2 tsp all spice
- 1 tsp salt
- Black pepper
Instructions
- Heat olive oil in a large saucepan over medium high heat.
- Add the onion and garlic and sauté until the onion is translucent - around 3 minutes.
- Add the rice and stir until the rice becomes translucent, coated with the oil.
- Add remaining ingredients. Place the lid on and bring to a boil, then turn the heat down to low. Cook for 12 to 15 minutes, or until all the liquid has been absorbed.
- Remove from the stove, leaving the lid on, and set aside to reset for 10 minutes.
- Fluff the rice up with a fork and serve with the Middle Eastern Shredded Lamb.
Recipe Notes:
Can I use lamb steaks and follow the same steps?
Hi Deana, you can but they will cook quicker depending on their size. I’ve check at the two hour mark and just continue to cook until they are shreddable. N x
My favorite lamb recipe I’ve tried!!! No leftovers with this!!!
Wahoo, it’s so good isn’t it Kari?!
Yes!!! We love this! Do you think it would turn out good with a lamb leg roast too?
This is such a delicious and foolproof recipe! Thank you so much, Nagi.
I’ve cooked a few of your dishes now and they have all been fab, I just had to let you know.
Keep up the delicious creations <3
Thanks so much Luka!
I had to leave you a comment about this great reciepe. I tried it for Xmas lunch and it was a hit.
I’ve come to trust your reciepes after trying a few. Love your tips and detailed instructions
Thanks so much Tereze!!
i have a 3 kilo kamb shoulder. how long do i cook it for? also do i add more water
Absolutely love this recipe, Thank you sonmuch for sharing.
This has become a family favourite and my kids ask me to cook this at least twice a week.
That’s awesome Toslima, I’m so glad your family loves it ❤️
Hi Nagi, for the lamb spice mix, is it green or black cardamon that you use?
This looks delicious! The rice though is really Indian inspired with those flavours. What about adding saffron to your rice instead of masala? Yum!
Hi Nabeela, I use ground cardamom which is usually from green cardamom – N x
Thank you. I am having a go tonight with this recipe. Will let you know how it goes.
I have tried a handful of your recipes already- they are always a winner!
I made this dish and it was delicious 😋
I’m so glad you loved it Rana!
Hi Nagi,
How long do I cook it if I have a 1/2 leg of lamb. Around 750g
Hi Dom, this recipe is forgiving as it’s slow cooked – I’d check the meat at about 1.5-2 hours and once tender and fall apart, continue with step 6. I hope you love it!
Hi lovely Nagi – I’ve made this incredible recipe so many times and it never fails to WOW. I have people coming tomorrow and normally I have premade the lamb well before (often have frozen it and defrosted). I generally brown it right before serviing but just recently I did your pork carnitas (again for the bazillionth time) and used your prebrowning and throw into the slow cooker on keep warm and was so impressed with how well the pork held up and with a crowd it was such a time saver doing it earlier.
My question is would this work with this lamb dish also – prebrowning maybe an hour before I wanted to serve it and then popping into the slow cooker on keep warm????
Thanks for any advice you can give xx
I prefer to brown the lamb after so you can get those delicious golden bits!
Made this tonight, along with flatbread and tzatziki. Absolutely delicious!! One of the best meals I have made, thank you x
Hi. Could I let this marinate overnight and cook in the morning? Would the shredded part be good to pan fry after refrigeration for a few hours to finish the last step? Trying to plan for a meal the next day. Thanks!
Absolutely! It keeps so well because the lamb is so juicy!
Looks amazing but these ingredients/flavours aren’t really that Middle Eastern at all!
The spice combinations are South Asian – North Indian/Pakistani/Mughal. Will be making this tonight!
Hope you love it aAmina! 🙂 N xx
Made this tonight and my family said it was a keeper. I’m Middle Eastern and have never had a dish like this but the flavours are definitely Middle Eastern. It’s my 6th dish in two weeks I’ve cooked of yours and all are keepers. Thank you Nagi
Whoot! Yes I didn’t think it was a truly authentic Middle Eastern dish, I can’t actually recall ever seeing a shredded Middle Easter lamb before 🙂 But the spice mix and pilaf I use is from other Middle Eastern recipes I make. So I’m super pleased you enjoyed this Carol! N xx
This is truly amazing! I rarely fallow a recipe to the t I typically feel that they need tweaking, but not this one. So flavorful the way lamb should be. I signed up for your mailing list because of it. I can’t wait to share it with others. Thank you bunches and I look forward to many wonderful recipes from you.
That’s so fantastic to hear Shawna! Thanks for trying my recipe and letting me know you enjoyed it! N xx
I made this dish for family celebration and it was wonderful. I served it without the pilaf. I put it in folded flathead and had tzatziki on the side. It was gone in minutes. I used leg of lamb so it wouldn’t be fatty and it was perfect.
I’m so thrilled to hear that Allison! Thank you for letting me know! N xx
Hello Nagi, can I sub lamb for chicken breast?
You mean chicken for lamb? Sure! I wouldn’t slow roast though, it will dry out. I’d cut chicken in half horizontally to form 2 thin steaks then smear with rub then pan fry 🙂
Could this recipe be modified to use with lamb shoulder CHOPS instead of roast?
Hi Jennifer! Yes it could though it will be quicker to cook 🙂
I made this last night with the chickpea rice and it was an awesome combination. The rice came out perfect and my house smelled so good while the lamb cooked in the oven — It didn’t shred as much as I would have liked, but still tasted good (should I have cooked it longer??) — the browning at the end is “key” as you said! I’ll definitely make this again — my family thought it needed a bit more spice, what would be good to add– cayenne pepper maybe??
Fantastic to hear Carolyn! Yes if the lamb doesn’t pull apart easily then just leave it in for a bit longer. I do find that it can differ in cook times depending on the cut. I’m so thrilled that you enjoyed this, thank you for letting me know! N xx
Nagi – I’m doing a total RTE middle eastern feast tonight for my family. Doing the shredded lamb, the chickpea pilaf, the chicken sharwarma, the chargrilled vegies, the marinated feta, flatbreads, dips etc.
I have made so many of your gorgeous recipes over the past 3 weeks that my husband is implying I have a Nagi girl crush hahahaha. It’s a Nagi recipe girl crush indeed. Loving all of the recipes I’ve made. We had the chicken souvlaki a few nights ago, my husband made your amazing laksa 2 weeks ago and I’ve done another 6-8 recipes lately. Really enjoying your cooking style mainly for the detailed instructions and love the little notes. You make it seamless to create great food and I always love reading your blurb at the start. Always so humourous and informative.
Thanks for reinspiring me. I’ve always loved cooking but kind of was feeling a bit flat. I’m really enjoying it again!!!! Thanks…..!!!!!
Awww you did the Middle Eastern spread?? I can’t tell you how happy that makes me, THANK YOU for letting me know! You are giving me a big head with your lovey compliments Lisa!!! 🙂 N xx