This shredded lamb makes for the most amazing dish to be served at the table. You may find yourself with leftovers. But, you will not complain. The feta, mint and pomegranate seeds not only add colour, they also add flavour.
Head straight on to the Recipe For ♥ Shredded Lamb ♥
Threaded thoughts
Someone posted the following on Threads: travel insurance is a waste of money if you’re young and healthy. I could not believe how stupid this stance is, as anyone is at risk. And then, a couple of days later I read about a young man who had drowned while overseas. He didn’t have travel insurance, and his parents were saddled with the burden of the costs involved with getting his body home. I find this such an odd risk to take, as basic travel insurance comes free of charge here, if you pay with a credit card. We opt to take out extended cover, which gives us close to $1 000 000.00 medical cover each. I know people who have accumulated $250 000.00 in medical costs, and that would bankrupt us. And really, for R1000.00 I would rather be insured than take the risk. What are your thoughts on this?
Shredded lamb
My friend Sonja lives on a small farm, and they have a few lambs which are free to roam. Whenever they send some for slaughter, I take half a lamb from her. It costs me slightly more than buying a leg of lamb from our local supermarket. And I get the benefit of having something raised thriving on the land alone. In The Table, the recipe for the Lebanese shredded lamb with rosmarino sounded perfect for a dinner party. The result was amazing, even if I had to cook the lamb for 2 hours more than the 4 hours stated. What was strange about this was that in the introduction for the recipe, it suggests you cook the lamb overnight. According to Elmarie, this dish is your go-to for large family gatherings. It’s delicious, bold and easty to make, and your family will come back for seconds.
Take a look at this inspiring recipe for ♥ Shredded Lamb ♥ from Lavender and Lime #LavenderAndLime Share on X
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Shredded Lamb
Ingredients
for the lamb:
- 1 leg of lamb (weighing around 2kg's)
- 30 mls ground coriander
- salt and freshly ground black pepper to season
- 2 onions, peeled, and cut into rings
- 125 mls water `
for the risoni:
- 400 g chopped tinned tomatoes
- 250 mls white wine
- 625 mls boiling water
- 500 g risoni (orzo) pasta
to finish:
- 135 g feta, crumbled
- 50 g pomegranate seeds
- 5 g mint leaves, chopped
- 1 lemon, zest and juice
Method
for the lamb:
- Pat dry the lamb and bring up to room temperature
- Preheat the oven to 150° Celsius
- Rub the lamb with the coriander, and season generously
- Place the onions onto the bottom of a stove top and oven proof roasting pan then top with the lamb, and add the water
- Cover with foil, place into the oven and cook for 6 hours
- Remove the pan from the oven, transfer the lamb to carving board, cover with the foil and leave to rest
for the risoni:
- Use a potato masher to mash the onions then add the tomatoes and wine
- Place onto the stove over a medium to high temperature, and bring to the boil
- Add the boiling water and risoni, reduce the temperature, season generously, and simmer for 8 minutes, stirring occasionally
to finish:
- Shred the meat while the risoni is cooking then add to the risoni and cook for another 2 minutes
- Place the shredded lamb and risoni into a warmed serving dish, top with the feta, pomegranate seeds, mint leaves, lemon juice and zest and devour
See the links below for blog posts I published on August 7:
- 2023: Butternut Scones
- 2022: Deception
- 2020: Hummus Salad Dressing
- 2019: July 2019 Showcasing In My Kitchen
- 2017: Freezer Scones
- 2016: Playing With Fire
- 2015: Friday 7 August 2015: Out And About
- 2014: Horseradish Dressing
- 2013: Tanqueray Gin Dragon Cocktail
Perfect for when hosting family anf friends
indeed!
Oh, I love this !!! Like lamb anyways but, again, you have managed to make it both simple AND different! I really like coriander and mint and pomegranate, so >>>
You need to encourage someone to make this for you 🙂
Oooh, this sounds delicious. I think I will try it this weekend. I have a leg of lamb.
Enjoy!!!
Thats so sad about the young fellow who drowned. I agree, travel insurance – if provided through a credit card company or purchased for a minimal amount – is always a good idea. Another good idea is this dish. Fresh lamb with feta and pomegranate sounds amazing – delicious dish, Tandy!
Thank you Shashi 🙂
Absolutely love lamb! This looks so delicious.
Thank you so much!
I’d love to try these seasonings on maitake or lion’s maine mushrooms! They would have the perfect shredded texture when pulled apart, and uncanny meaty richness.
I think so too!
oh yes i agree about the travel insurance. We knew someone who got sick in the US and had to go to hospital. Ended up with a massive debt!!
US medical care is exorbitant! I would not like to get sick there even with insurance.
Love the lamb. But I also really like the toppings!
The toppings made this dish!
I found your blog via Handmade by Amalia and was curious…
…I am always grateful for recipes! We like lamb very much. As well as the obligatory chops, we also prepare shoulder. We like to serve it with roast potatoes and green beans.
Greetings from Bavaria!
Greetings back to you! Lamb with potatoes and green beans sounds delicious 🙂
This looks delicious Tandy. I generally slow cook a boned shoulder of lamb for shredded lamb and it doesn’t take as long as a whole leg. Lamb is my favourite meat to eat, and it’s nice that you know where yours comes from. I must try your risoni recipe, sounds amazing. Hard to believe that people would travel without travel insurance. So many things can go wrong. Hope you are well.
Boned lamb definitely takes less time, but I am too lazy to bone a lamb shoulder 🙂
Looks so delicious! Would be perfect with my roasted vegetables.
I think so too!