Name: Pulled Lamb with Chimichurri
Cook time: 4 h
Total time: 4 h
Yield: 6-8
Ingredients: 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

Pulled Lamb with Chimichurri

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.

Ingredients

Pulled Lamb

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

Chimichurri

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

Directions

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.

Notes:
Plan ahead: Pulled lamb can be made ahead and frozen. Chimichurri can be made
up to a week ahead of time and stored in the fridge. It will congeal, so bring it to room temperature before serving.

I prefer to use bone-in lamb stew meat, which adds extra flavor. If using
boneless, use two pounds (910 grams), if using bone-in, use three pounds (1.36 kilograms).

Pulled Lamb with Chimichurri

Miriam (Pascal) Cohen

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Pulled Lamb

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

Chimichurri

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

Directions

Step 1 - Prepare the Chimichurri

Combine all chimichurri ingredients in a small container. Set aside.

Step 2 - Prepare the Pulled Lamb

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.

Step 3 - To Serve

Drizzle chimichurri over lamb.

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Pulled Lamb with Chimichurri

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