Pulled Lamb Crackers

I make lamb a lot, especially over a Yom Tov, where the cycle of fish/chicken/beef can begin to feel a bit repetitive. Lamb breast is a small and relatively inexpensive cut that massively delivers on flavor, and my grocery shelves are usually stocked with it, which is an added bonus.

Directions

Prepare the Pulled Lamb

1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).

2. Season lamb with salt, pepper, garlic, and paprika.

3. Add wine, juice, and stock to the pan. Drizzle silan over the lamb, then turn the lamb over so the meat is submerged in the liquid and the bones are facing up.

4. Cover the pan tightly and bake for three hours. Cool slightly, then remove from bones and shred.

Prepare the Crackers

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Mix all cracker ingredients together until a soft dough forms.

3. Roll between two Gefen Parchment sheets until uniformly thin and the size of a baking sheet.

4. Lay out on a baking sheet. Sprinkle with salt and pepper and score in the size and shape you want. Bake for 20–30 minutes, or until golden brown. Allow to cool.