Cajun Spiced Pulled Lamb
A mildly spicy slow cooked lamb shoulder with discreet flavors of cumin and coriander. Cooking and flaking the meat in this way makes it more economical when feeding a bigger crowd.
- Serves: 6
- Recipe Category: Meat lamb
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to one slot below the middle position and preheat the oven to 150 ºC.
Mix together the crushed garlic, olive oil, Cajun Spice, and lemon juice to form a paste.
With a sharp knife score the fat side of the lamb lightly, 1 cm apart.
Spread the spice paste onto the lamb and place it in a baking dish.
Mix the Chicken Stock and water together, pour in on the side, and cover with a lid or foil.
Bake for 3 hours, remove the lid, and bake for another 15 minutes at 200 °C.
Remove from the oven and rest for 15 minutes.
Pull the lamb apart with two forks and remove the shoulder bones.
Scatter with fresh parsley or gemolata.
To Serve:
Serve with warm pita breads as part of a mezze spread.
Cajun Spiced Pulled Lamb
A mildly spicy slow cooked lamb shoulder with discreet flavors of cumin and coriander. Cooking and flaking the meat in this way makes it more economical when feeding a bigger crowd.
- Serves: 6
- Recipe Category: Meat lamb
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to one slot below the middle position and preheat the oven to 150 ºC.
Mix together the crushed garlic, olive oil, Cajun Spice, and lemon juice to form a paste.
With a sharp knife score the fat side of the lamb lightly, 1 cm apart.
Spread the spice paste onto the lamb and place it in a baking dish.
Mix the Chicken Stock and water together, pour in on the side, and cover with a lid or foil.
Bake for 3 hours, remove the lid, and bake for another 15 minutes at 200 °C.
Remove from the oven and rest for 15 minutes.
Pull the lamb apart with two forks and remove the shoulder bones.
Scatter with fresh parsley or gemolata.
To Serve:
Serve with warm pita breads as part of a mezze spread.