HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
RECIPE: SLOW-COOKED SHREDDED BBQ - LAMB or PORK
Lamb tends to be a go-to meat in middle eastern cuisine, and we love it in Europe as well! In the US, Pork tends to be the go-to choice for that pulled/shredded awesomeness.
So pick favorite and go for this Persian-style profile next time you’re craving a tender and tasty slow-cooked dish.
This makes a great dish for dinner, but also a crowd-pleasing party snack when served on toasted baguette slices or in shallow bowls with a bit of Greek yogurt (see photos below).
Served over millet grain with a Greek side salad.
PREP TIME: 10 min
COOK TIME: 4 to 4 ½ hours
SERVES: 4-6
INGREDIENTS
Lamb necks, canned/tinned tomatoes, red onion, tomato paste/puree, lemon, TASTE TRAVELS Lebanon Spice Blend sachet. Click here to buy Spice Blend.
FOR COOKING
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2 ¼ lb (1 kg) lamb or pork shoulder (or neck*)
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Pinch of salt & pepper (to season the meat)
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2 TBSP (30 ml) coconut oil
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2 red onions, finely chopped
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2 TBSP (30 ml) fresh lemon juice
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1 Lebanon Spice Blend Sachet
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1 TBSP honey
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One 14 oz (400 g) tin of tomatoes
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One 2.5 oz (70 g) tin tomato paste/puree
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¾ cup water
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½ tsp salt (or to taste)
OPTIONAL SERVING SUGGESTIONS
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Serve over millet, quinoa, bulgur or brown rice with roasted zucchini (courgette) rounds and/or a Greek Salad
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Garnish with fresh parsley and slivered almonds
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Serve as a starter or hors d'ouvre on french bread or in small bowls with a greek yogurt sauce
See SERVING OPTIONS below to plan your complete meal or party pleaser
COOKING INSTRUCTIONS
CONVENTIONAL OVEN METHOD
Preheat oven to 350 F / 180 C
1) Season meat with salt and pepper on all sides.
2) On the stove, heat 1 TBSP coconut oil in large frying pan, brown lamb on all sides and transfer to an oven-proof roasting pan.
3) Add remaining 1 TBSP coconut oil to the frying pan along with the onions and cook on medium-high heat for 1 minute, stirring frequently. Reduce heat to medium-low and cook for 10 minutes (so onions become sweet), stirring occasionally.
4) Add lemon juice to deglaze the pan - cook for 30 seconds, stirring to dislodged any browned bits.
5) Add LEBANON spice blend, honey, tomatoes, tomato paste, water and salt, and mix well.
6) Pour tomato mixture over the lamb, cover with aluminum foil and place dish in your preheated oven. Cook for 3 to 3 ½ hours (until meat is soft).
7) Remove foil, increase the temperature to 425 F / 220 C and cook, uncovered, for 30 minutes to brown and crisp a bit of the meat (note, you may need to add a bit more water if most of the liquid has evaporated.
NOTE: All ovens vary, so the meat should now pull apart easily with 2 forks…but f it doesn’t, turn the heat back down to 350 F / 180 C and cook until it shred-ready!
WONDERBAG METHOD
If you have a wonderbag, you can enjoy hands-free, energy-free slow cooking and let the pot sit in the Wonderbag all day for maximum flavor development.
1) Season meat with salt and pepper on all sides.
2) Heat 1 TBSP coconut oil in large, shallow braising pan (or a 3L pot) on medium-high heat. Brown lamb on all sides and remove.
3) Add remaining 1 TBSP coconut oil to the pot along with the onions and cook on medium-high heat for 1 minute, stirring frequently. Reduce heat to medium-low and cook for 10 minutes (to become sweet), stirring occasionally.
4) Add lemon juice and cook for 30 seconds, stirring to dislodged any browned bits.
5) Add LEBANON spice blend, honey, tomatoes, tomato paste, water and salt, and mix well.
6) Add the lamb back to the pot.
7) Increase heat to medium-high, bring to a boil, then reduce heat to medium-low and simmer, covered, for 30 minutes.
8) Seal your lidded pot in the Wonderbag for a minimum of 8 hours to finish cooking and for the meat to become tender.
SHRED THE MEAT
Transfer cooked meat to a large cutting board, cover with foil and let rest 8-10 minutes.
Using 2 forks, pull the meat apart into large chunks for serving.
SERVING OPTIONS
AS A MAIN MEAL (with millet and a Greek Salad)
Serve over cooked millet (pictured below) or quinoa, bulgur or other whole grain of choice.
Top with a quick yogurt sauce: simply mix ¾ cup Greek yogurt with 2 cloves minced garlic, a pinch of salt & pepper and a squeeze of lemon.
Serve with a Greek Salad for a fresh crunch and your daily veggies.
Served over millet grain with a Greek side salad. Click for salad recipe here.
AS A MAIN MEAL (with brown rice and zucchini)
Pile shredded meat onto a platter of brown rice and top with slivered almonds and fresh parsley.
Pairs nicely with OVEN-ROASTED ZUCCHINI (courgette) rounds: placed zucchini on a lightly greased backing sheet, sprinkle salt and pepper cook at 425 F / 220 C for 20 minutes after you remove the lamb (to rest and shred). Place the zucchini rounds around the piled up rice and meat.
Served with Roasted Zucchini/Courgette for rich sophisticated flavours.
AS A STARTER or HORS D'OUVRE
Finely shred the meat with 2 forks and serve in shallow glasses with a crisp cracker or over toasted bread.
Top with a quick yogurt sauce: simply mix ¾ cup Greek yogurt with 2 cloves minced garlic, a pinch of salt & pepper and a squeeze of lemon.
Garnish with fresh chives or parsley or mint.
on toasted baguette slices
Recipe & Photo Credit: Cathy Menees
COOK'S NOTES
CHOICE OF OIL
Coconut oil lends a unique, subtle flavour to this dish, but you can easily use sunflower or olive oil if that's what you have on hand.
CUT OF MEAT
Thes houlder cut tenderizes more quickly than the neck, so if using neck, be prepared to leave it longer in the oven. If using neck in the Wonderbag, you might want to leave it in the bag overnight, and then the next morning, move the pot to the stove and bring to a boil, simmer 10 min with the lid on, then place it back into the Wonderbag for a second round of tenderizing. The flavour of this ’24 hour cook’ is amazing.
COOKING TIMES
Slow cooking this dish delivers on flavor, so if you have the time, let it go low and slow…
