Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow Cooker Pulled Lamb Bowls Recipe

Slow Cooker Pulled Lamb Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours (on low) or 4-5 hours (on high)
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Mediterranean, Middle Eastern
  • Diet: Gluten-Free

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

  1. Prepare the Lamb: Season the lamb with salt and pepper, brown in a skillet, and transfer to the slow cooker.
  2. Sauté the Aromatics: Cook onion, garlic, and spices in the skillet.
  3. Deglaze and Transfer: Add broth, wine/vinegar, tomato paste, and honey/sugar to the skillet, then transfer to the slow cooker.
  4. Slow Cook: Cook the lamb on low for 8-10 hours or on high for 4-5 hours until tender.
  5. Shred the Lamb: Shred the cooked lamb and return it to the slow cooker.
  6. 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.