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:
Absolutely delicious! Wonderful depth of flavors-the only thing my family requested was maybe a little tzatziki to add a saucy/cool element. But a definite keeper! Side note-everything I’ve made from this site is great! Thank you! 🙂
OMG!!!! This was wonderful. YUM, YUM, YUM!!!!!!!
Hi Nagi, Could the lamb be cooked in a pressure cooker instead of a slow cooker?
My family loved this! Frying the lamb with the juice is what makes this dish (as Nagi says!!!). I altered slightly the pilaf to fit with what we had, but the lamb was gorgeous! As she says the final browning is NOT optional!
Thanks for that feedback Paul – I am glad you enjoyed the dish!! N x
I have 3 legs of lamb in the freezer, Has anyone tried it with leg rather than shoulder?
This one is designed for a slow cooking cut like shoulder Sarah but you could try my recipe for slow cooked leg if you have legs to use up! https://www.recipetineats.com/slow-roast-leg-of-lamb/ OR https://www.recipetineats.com/slow-cooked-lamb-shawarma/#wprm-recipe-container-27129 N x
Hi there my name is Bella ilove middle east food im from south africa south
This was excellent! Lamb shoulder is one of my favorite cuts, we raise our own lamb and I’m always looking for new and easy recipes. Loved both the rice and the lamb. I didn’t sear it for the first night but did for leftover night and the crunchy bits were soooo good. I paired this with homemade tabbouli and pita, and store bought hummus. Fresh lemon wedges were a must! This will go into my rotation, for sure.
This recipe should pop up when someone googled Best Lamb Recipe In The History Of Ever. I’m not a fan on lamb because it’s normally so badly cooked, but this has changed my views towards it. Thank you – the entire family loves it!!!
Have you attempted to make the chickpea pilaf using brown rice?
I’ve made this several times and it is a winner. We are big Middle Eastern food and and this hits all the right notes. We love it with Nagi’s Fragrant Chickpea Rice Pilaf and green beans.
I’m thinking of doing this for a dinner party at the weekend. But once I’ve slow cooked it ill put it into a deep fish holder device and crisp up on the bbq. I’ll serve it with the chickpea rice and a salsa verde or chimichurri. Any thoughts or tips?
Can you freeze the chickpea pilaf?
I have. I freeze it flat in a snap lock bag, the big ones not sandwich ones. I just crack the snap open and defrost/cook in the microwave. I usually freeze it as two portions or we eat it for dinner and freeze the other half.
I couldn’t find lamb and bought a prime chuck roast. Any recommendations on cooking time?
Hi JenA – what size is it, I find shoulder better for this style of cooking as it isn’t lean and shreds nicely without going dry? N x
My husband is Egyptian and I decided to try this recipe for him. He absolutely loved it!! (I did too!) He asked for seconds and then wanted the leftovers the following night. I was so happy and will most definitely will cook it again and again. I love your recipes, thank you
Hi. I made this for my family and everyone absolutely loved it ! It went really well with the rice too. Definitely one I’ll be making again and again. Thank you so much for such an amazing recipe
Hi Nagi
I made this last night WOW my guests were very impressed.
I love your recipes they are the best.
Hi N I love this recipe 🙂 is it ok too use lamb shoulder chops? I couldn’t get a roast.
Thank you
I just love your recipes! It sounds like we have very similar taste buds. Thai and middle eastern cuisines are my favorite!!
That’s awesome Nadia! N x
Outstanding! Five stars! This is a keeper. Very easy to follow directions. You’re right about importance to brown and crisp shredded lamb. Don’t omit. I added lemon zest along with lemon juice.
Instead of pan frying, I’ll bet you can do something similar to making Mexican carnitas where you finish it off in the oven under a broiler to get the browning and crunch.
Yes 100%! N x