Description
These Slow Cooker Pulled Lamb Bowls are a flavorful and aromatic dish that combines tender lamb with a blend of Mediterranean spices. Perfect for a comforting and satisfying meal, this recipe is versatile and can be served with rice or in wraps for a delicious twist.
Ingredients
For the Pulled Lamb:
- 2.5 – 3 lbs bone-in or boneless lamb shoulder or leg
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 cup beef broth (or lamb broth, if available)
- 1/4 cup red wine or apple cider vinegar
- 1 tbsp tomato paste
- 1 tbsp honey or brown sugar
- 2 bay leaves
- 1/2 cup fresh cilantro, chopped (for garnish)
For the Bowls:
- Cooked rice (white, brown, or basmati)
- 1 cup Greek yogurt or plant-based yogurt (optional, for serving)
- 1/2 cucumber, thinly sliced (for garnish)
- 1/2 red onion, thinly sliced (for garnish)
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Lamb: Season the lamb with salt and pepper, brown in a skillet, and transfer to the slow cooker.
- Sauté the Aromatics: Cook onion, garlic, and spices in the skillet.
- Deglaze and Transfer: Add broth, wine/vinegar, tomato paste, and honey/sugar to the skillet, then transfer to the slow cooker.
- Slow Cook: Cook the lamb on low for 8-10 hours or on high for 4-5 hours until tender.
- Shred the Lamb: Shred the cooked lamb and return it to the slow cooker.
- Assemble the Bowls: Serve the pulled lamb over rice, garnished with yogurt, cucumber, onion, feta, and herbs.
Notes
- This pulled lamb can also be served in pita bread or flatbreads for a delicious wrap.
- For extra crunch, you can add pickled vegetables or toasted nuts to the bowls.
- To make it dairy-free, simply omit the yogurt and feta, or use dairy-free alternatives.
