Pulled lamb

 Pulled lamb

Celebrating Easter or Passover with a feast by eating lamb, is a tradition that goes as far back from when the Israelites left Egypt. Back then they probably did not eat the lamb the same way as we do now.
This dish is just a rustic fast food take on a easter dinner,

I used 1 leg of lamb that I boned and cut into pieces

Marinade
6 cloves garlic
1 onion
1 dl chopped parsley
1 leaves from 1 couple sprigs rosemary
2 tsp ground cumin
1 dl olive oil
2 teaspoons white wine vinegar

Mash everything in a blender or with an immersion blender, rub this on the lamb pieces. Allow to sit for 3 hours at room temperature or overnight in the refrigerator.
Pulled lamb recipe

Put the meat in a roasting pan with the marinade and bake in of the oven at 90-100 C for 7 hours.I covered the lamb pieces with aluminium foil half the time.

When it is finished shred the meat and serve with fresh Pita bread or flat bread, vegetables, legumes and sauces.

Homemade Pita and flat bread, recipe HERE

 

Tzatziki recipe HERE
20140420_175413 (3)
Mint and parsley salad recipe HERE
The rest of the side dishes I bought ready made.

3 Comments Add yours

  1. Your recipe sounds absolutely delicious!

    Liked by 1 person

    1. Thank you Christine

      Like

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