Middle Eastern Shredded Lamb
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
SLOW ROASTED LAMB
3 tbsp olive oil
3 garlic cloves minced
3 - 4 lb Harvest Haven lamb leg bone in, trimmed of excess fat
3/4 cup water
1 - 2 tbsp olive oil
Lemon highly recommended
Fresh coriander/cilantro leaves optional - recommended
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. 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.
BROWNING THE SHREDDED LAMB
Toss the shredded lamb with the reserved Spice Mix.
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).