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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
4 Hours
Diets
This lamb cooks for a long time with warm spices, creating a magically flavored dish that will wow your guests. Because lamb can be heavy, I like to serve it with this fresh, herby chimichurri that adds a burst of freshness to the dish. You can also serve this meat in tacos or over chummus with some sourdough or pita for dipping.
2–3 pounds (910 grams–1.36 kilogram) lamb stew meat (see note)
1 teaspoon Pereg Cumin
1 teaspoon coriander
1 teaspoon cinnamon
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon Pereg Turmeric
1 onion, thinly sliced
1 and 1/2 cups chicken or vegetable broth or white wine, such as Tuscanini White Cooking Wine
1 cup packed fresh parsley, finely chopped
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
zest and juice of 1 lemon
3 tablespoons Gefen Olive Oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Combine all chimichurri ingredients in a small container. Set aside.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Place lamb in a 9×13-inch (23×33-centimeter) pan.
Combine all spices and salt; sprinkle the mixture over the meat and toss to fully coat all sides. Add onion around the meat and pour broth or wine into the pan.
Cover tightly. Bake for three and a half to four hours, until fork-tender. Allow to cool for 10–20 minutes, then use two forks to pull the meat. If using bone-in meat, discard the bones.
Drizzle chimichurri over lamb.
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