Shredded Lamb with Garlic
recipe

Tender and flavorful shredded lamb, slow-cooked with garlic and vegetables. A perfect main dish for a festive meal.
Preparation Time: 5 hours
Serving Size: 6-8

Ingredients:

- About 2 kg boneless lamb roast (thawed)
- 2 tsp salt
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp black pepper
- 2 onions (200 g)
- 1-2 carrots (150 g)
- 6 garlic cloves
- About 5 dl water
- 1/2 dl red wine vinegar
- For garnish:
- salt
- chopped mint, coriander, or parsley
- lemon juice
- lemon zest

Instructions:

1. Thaw the lamb roast in the refrigerator.
2. Pat the meat dry with paper towels.
3. Rub the surface of the meat with salt, thyme, rosemary, and black pepper.
4. Place the meat in a deep roasting pan and let it season at room temperature for about an hour.
5. Cut the peeled onions and carrots into large chunks. Leave the garlic cloves whole but peeled.
6. Add the vegetables around the lamb in the roasting pan.
7. Pour boiling water and red wine vinegar into the pan until it covers about 2/3 of the roast.
8. Place the pan in the oven uncovered and roast at 175°C (350°F) for one hour.
9. Cover the pan with a lid or foil and continue roasting for about 4 more hours, until the internal temperature reaches at least 95°C (203°F).
10. Remove the pan from the oven, lift the meat out of the broth, and wrap it in foil. Let it rest for about an hour.
11. Strain the broth and scoop the onions and carrots into a serving dish.
12. Cool the broth and remove the solidified fat from the top.
13. Shred the meat using two forks or by hand. Add a bit of warmed cooking broth to the meat.
14. Spread the shredded meat on a serving platter. Season with flaky salt, chopped mint, lemon juice, and lemon zest.
15. Serve with garlic potatoes and pita bread.

Nutritional Information (per serving):

- Calories: 400 kcal
- Protein: 30 g
- Carbohydrates: 10 g
- Fat: 25 g
- Fiber: 2 g

Reviews: 4.79 (2182 reviews) ★★★★★ share