- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
This looks like a laundry list of ingredients, but it’s not complicated if you do what I do and stand in front of the spice cabinet, pull them out, use them, and put them right back. This is my go-to dish to elevate any meal from nice to amazing in one easy swoop.
2 and 1/2 pounds (1.1 kilograms) lamb breast or lamb shank (or use 1 and 1/2 pounds/680 grams lamb cubes or shish kebab, if your butcher has)
3 tablespoons Tuscanini Tomato Paste
1 tablespoon balsamic vinegar
1 tablespoon maple syrup or honey (optional)
1 tablespoon paprika
1 and 1/2 teaspoons dried parsley
1/4 teaspoon pepper
1/4 teaspoon dried mustard (optional)
1/2 teaspoon cumin
1 and 1/2 teaspoons minced onion
1 and 1/2 teaspoons minced garlic
1 and 1/2 teaspoons dried rosemary
1 and 1/2 teaspoons salt
2 cups Manischewitz Chicken Broth or other chicken stock
12 ounces (340 grams) good-quality chummus, such as Sabra
fresh cilantro or parsley, for garnish (optional)
pine nuts, for garnish (optional)
pomegranate seeds, for garnish (optional)
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Combine tomato paste, balsamic vinegar, maple syrup, and spices. Spread liberally on lamb in a baking pan. Pour chicken stock halfway up the pan, being careful not to wash off the seasonings. Cover tightly and bake for four hours.
Allow to cool slightly, then shred the meat with one to two tablespoons of liquid from the pan. If making in advance (and I suggest you do), heat up the meat before serving in a frying pan so the pieces are slightly crisped.
Spread chummus on the plate. Heap the lamb into the center and garnish with herbs, pine nuts, and pomegranate seeds, or garnish with nothing at all. It’s still delish.
Food and Styling by Renee Muller
Photography by Hudi Greenberger
How Would You
Rate this recipe?
Please log in to rate
This was delicious! it tasted a little too savoury for us but a good squirt of bbq sauce took care of that and also gave it an even better flavour. Excellent as a base recipe though, and I have never thought of making pulled lamb!