Tunisian Slow-cooked Lamb with Rosemary Recipe
The Tunisian Slow-cooked Lamb with Rosemary Recipe is a testament to the rich culinary tapestry of North African cuisine.
Print Recipe
Pin Recipe
Servings: 12 Servings
Calories: 305 kcal
Equipment
- skillet
- Slow Cooker or Deep Roasting Pan
Ingredients
- 3 lbs Lamb Shoulder Bone In
- 1 tsp salt
- 1 tsp turmeric ground
- 1 tsp cayenne pepper
- 1 1/4 Cup olive oil
- 1 red onion cut into chunks
- 1 lemon cut into chunks
- 6 sprigs fresh rosemary
- 3 tbsp coriander chopped
- 3 tbsp parsley
Instructions
Prepare the lamb shoulder by trimming excess fat and patting it dry with paper towels.
- a. Trim any visible fat from the lamb shoulder.
- b. Use paper towels to gently dry the surface of the lamb.
In a bowl, mix the salt, ground turmeric, and cayenne pepper to create a spice blend.
- a. Measure 1 teaspoon of salt and add it to the bowl.
- b. Add 1 teaspoon of ground turmeric to the bowl.
- c. Include 1 teaspoon of cayenne pepper in the spice blend.
Rub the spice blend all over the lamb shoulder, ensuring even coverage.
- a. Sprinkle the spice blend evenly over the lamb's surface.
- b. Use your hands to massage the spices into the meat, creating a coating.
Heat olive oil in a large skillet over medium-high heat.
- a. Place a large skillet on the stove.
- b. Pour ¼ cup of olive oil into the skillet.
- c. Set the heat to medium-high.
Sear the lamb shoulder in the skillet until golden brown on all sides.
- a. Gently place the lamb shoulder in the hot skillet.
- b. Allow each side to sear until it develops a golden-brown crust.
- c. Rotate the lamb to ensure even browning.
Transfer the seared lamb to a slow cooker or a deep roasting pan.
- a. Carefully move the seared lamb from the skillet.
- b. Place the lamb in a slow cooker or a deep roasting pan.
Arrange the chunks of red onion and lemon around the lamb.
- a. Scatter the chunks of red onion around the lamb.
- b. Place the chunks of lemon alongside the lamb.
Tuck fresh rosemary sprigs around the lamb for aromatic flavor.
- a. Nestle the fresh rosemary sprigs near the lamb.
Sprinkle the chopped coriander and parsley over the lamb and aromatics.
- a. Evenly distribute the chopped coriander over the lamb.
- b. Follow by sprinkling the chopped parsley over the dish.
Cover the slow cooker or roasting pan and set it to low heat.
- a. Place the lid securely on the slow cooker or pan.
- b. Adjust the heat setting to low for slow cooking.
Allow the lamb to cook slowly for approximately 6-8 hours until tender.
- a. Leave the lamb to cook undisturbed for the designated time.
Once cooked, the lamb should be easily pulled apart with a fork.
- a. Test the lamb's tenderness by gently pulling it with a fork.
Carefully remove the lamb from the slow cooker or roasting pan.
- a. Using utensils, carefully lift the cooked lamb from the dish.
Shred the lamb into bite-sized pieces using forks.
- a. Use two forks to shred the lamb into smaller, manageable pieces.
Serve the succulent slow-cooked lamb with rosemary on a platter, accompanied by the flavorful aromatics and herbs.
- a. Arrange the shredded lamb attractively on a serving platter.
- b. Include the cooked red onions, lemon chunks, and aromatic rosemary sprigs for added presentation.
Notes
Use fresh rosemary for optimal flavor.
Adjust spices to personal taste.
Let lamb rest before shredding.
Skim excess fat for a lighter dish.
Garnish with extra fresh herbs.
Serve with crusty bread for dipping.
Nutrition
Calories: 305kcal | Carbohydrates: 3g | Protein: 15g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 46mg | Sodium: 245mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 2mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
