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Slow-cooked lamb shoulder with baharat

This recipe presents a Mediterranean-inspired slow-cooked lamb shoulder infused with aromatic baharat spice, lemon zest, and oregano. Designed for tenderness, the lamb is cooked until fall-apart succulent, perfect for shredding and serving as a hearty main course. The simple preparation yields a deeply flavorful dish ideal for gatherings or a robust family meal.
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Total Time 2 hours
Servings: 6 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 7055.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cloves garlic peeled and crushed
  • finely grated zest of 2 lemons
  • 2 tbsp baharat spice mix
  • 2 tbsp dried oregano
  • 3 tbsp olive oil
  • 1 tbsp salt
  • 2.5 kg lamb shoulder on the bone

Equipment

  • 1 Large Roasting Pan or Dutch Oven Essential for slow cooking and containing pan juices.
  • 1 Small Mixing Bowl For preparing the spice rub.
  • 1 Measuring Spoons For accurate spice measurements.
  • 1 Citrus Zester For finely grating lemon zest.
  • 1 Chef's Knife For crushing garlic and potentially trimming or scoring the lamb.

Method
 

  1. Combine crushed garlic, lemon zest, baharat, dried oregano, olive oil, and salt in a bowl to form a cohesive paste.
  2. Pat the lamb shoulder dry with paper towels, then generously rub the entire surface with the prepared spice paste. For optimal flavor infusion, marinate for at least 4 hours, or ideally overnight, in the refrigerator.
  3. Preheat oven to a low temperature, approximately 150°C (300°F). Place the lamb in a large roasting pan or Dutch oven, adding a splash of water or broth to the bottom of the pan.
  4. Cover the pan tightly with heavy-duty foil or a fitted lid and slow-cook in the preheated oven for 4 to 5 hours, or until the lamb is exceptionally tender and easily pulls apart.
  5. Halfway through the cooking process, check the liquid level in the pan and add more if necessary to prevent the lamb from drying out. Baste the lamb with the accumulated pan juices.
  6. For a slightly crispier exterior and richer color, remove the foil or lid for the final 30-45 minutes of cooking.
  7. Once cooked to desired tenderness, remove the lamb from the oven, keep it covered, and allow it to rest for at least 20-30 minutes. This crucial step redistributes juices for maximum succulence.
  8. Carefully transfer the rested lamb to a carving board. The meat should be fall-off-the-bone tender and easy to manage.
  9. Using two forks or your hands, shred or carve the tender lamb from the bone, discarding any excess fat or connective tissue.
  10. Serve the flavorful slow-cooked lamb shoulder hot, accompanied by its rich pan juices, and any desired side dishes.

Notes

The recipe states a total time of 120 minutes, which is unusually short for a 2.5kg lamb shoulder cooked 'slow-cooked' to fall-apart tenderness using traditional oven methods. For optimal results, expect a cooking time of 4-5 hours at a low temperature (e.g., 150°C/300°F). If a 2-hour cook time is desired, a pressure cooker would be more appropriate, though not specified here. For traditional slow cooking: ensure the lamb rests adequately after cooking to redistribute juices, resulting in a more tender and moist final product. A good sear before slow cooking can add another layer of flavor, creating a deeper, richer crust. Serve with a sprinkle of fresh herbs like parsley or mint to brighten the dish.