Middle Eastern Shredded Lamb

Method13 steps

1. 1

   Step 1: Preheat the oven to 150°C (300°F). Have the garlic minced and the lamb shoulder trimmed of excess fat.

2. 2

   Step 2: Combine all the cumin (1½ tbsp), coriander (1½ tbsp), paprika (1½ tbsp), cardamom (2 tsp), salt (1 tbsp) and black pepper. Measure out and reserve 1½ tablespoons of this dry spice mix for the shredded lamb; leave the rest in the bowl.

   Uses 1½ tbsp ground cumin · 1½ tbsp ground coriander · 1½ tbsp paprika · 2 tsp ground cardamom · 1 tbsp salt · Black pepper, to taste

3. 3

   Step 3: Mix the three tablespoons rub oil and minced garlic (3) into the remaining dry spice mix from step 2. Rub this mixture all over the bone-in lamb shoulder (1.5–2 kg).

   Uses remaining dry spice mix after the 1½ tbsp reserve · 3 tbsp olive oil for the lamb rub · 3 garlic cloves, minced · 1.5–2 kg bone-in lamb shoulder, trimmed of excess fat

4. 4

   Step 4: Set the coated lamb from step 3 on a rack in a roasting dish. Pour the three-quarter cup water (¾ cup) into the base of the dish, below the lamb, then cover tightly with a lid or a double layer of foil.

   Uses coated bone-in lamb shoulder · ¾ cup water for the oven roasting dish

5. 5

   Step 5: Roast the covered lamb from step 4 for about 3½ hours, until the meat is tender enough to pull away with a fork. Continue if needed for tenderness; the meat must also reach at least 63°C (145°F).

   Check covered lamb for tenderness · 210 minUses covered lamb and roasting liquid

6. 6

   Step 6: Uncover the roasting dish from step 5. Turn the oven up to its highest setting and roast for about 15–20 minutes, checking from 15 minutes, until the lamb is browned. Watch closely at the higher heat.

   Check uncovered lamb browning · 15 minUses fork-tender lamb and pan juices in the roasting dish

7. 7

   Step 7: Lift the browned lamb from step 6 onto a board, leaving its juices in the roasting dish. Rest the lamb for 20 minutes, then shred it coarsely with two forks and discard the bone.

   Rest roast lamb before shredding · 20 minUses browned cooked lamb lifted from the roasting dish

8. 8

   Step 8: Skim excess fat from the roasting juices left in the dish from step 6. Discard the skimmed fat and keep the remaining juices for pan-frying.

   Uses roasting juices left in the dish after lifting the lamb

9. 9

   Step 9: Toss all the shredded lamb from step 7 with the separately reserved 1½ tablespoons dry spice mix from step 2.

   Uses all rested, shredded lamb after bone removal · Reserved 1½ tbsp dry spice mix

10. 10

    Step 10: Heat one tablespoon of the frying oil (1 tbsp) in a heavy pan over high heat. Add a small batch of the seasoned shredded lamb from step 9 without crowding the pan. Drizzle over about three tablespoons of the skimmed roasting juices from step 8. Cook for about 1–1½ minutes, checking from one minute, until the underside is dark golden and crisp and the added juices have evaporated.

    Check lamb underside, per batch · 1 minUses 1 tbsp frying oil for the first batch · first small batch of seasoned shredded lamb · About 3 tbsp skimmed roasting juices for this batch

11. 11

    Step 11: Check the first batch from step 10. If using previously refrigerated lamb, turn it over and warm the other face until the meat reaches 74°C (165°F), without browning it so much that it dries out. Freshly roasted warm lamb needs only the crisp underside.

    Uses first batch of lamb and its pan cooking juices and oil

12. 12

    Step 12: Lift the cooked first batch from step 11 onto a serving tray, leaving frying fat in the pan. Repeat with the remaining seasoned lamb from step 9 in small batches, adding some of the remaining frying oil only if needed and about three tablespoons of skimmed roasting juices from step 8 per batch. Cook each batch for about 1–1½ minutes, checking from one minute, until its underside is dark golden and crisp. If the lamb was refrigerated, turn each batch and heat to 74°C (165°F). Collect all the cooked lamb on the tray.

    Check lamb underside, per batch · 1 minUses cooked first batch lifted from the frying pan · frying fat left in the pan for subsequent batches · remaining seasoned shredded lamb · Remaining frying oil, up to 1 tbsp, only if needed · About 3 tbsp skimmed roasting juices per batch

13. 13

    Step 13: Squeeze lemon over all the crispy lamb collected in step 12. Add the optional cilantro and yogurt, and serve with the ready cooked plain rice. Refrigerate any leftover cooked lamb and roasting juices promptly in shallow containers.

    Uses all crispy cooked lamb collected on the serving tray · Lemon, for squeezing over the finished lamb · Fresh cilantro leaves, optional · Plain yogurt, optional, for serving · Ready cooked plain rice, for serving