Slow Cooker Middle Eastern Pulled Lamb

When I think of ultimate comfort food, Slow Cooker Middle Eastern Pulled Lamb is always at the top of my list. The rich, tender lamb gets infused with sweet, tangy pomegranate and warm spices, creating a dish that’s as cozy as it is flavorful. It’s effortless to make but tastes like a labor of love.

I love serving this with warm flatbread and letting everyone scoop and wrap their way to happiness. The fresh mint, cooling yogurt, and juicy pomegranate seeds add the perfect balance to the hearty lamb. Pro tip: it tastes even better the next day, so don’t be afraid to make extra for leftovers!

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Recipe Ingredients

4 tbsp pomegranate molasses
2 tsp ground cumin
3 tsp mixed spice
2 tsp salt
4 lb (1.8 kg) boneless lamb shoulder, cut into large chunks
Warm flatbread, fresh mint, lemon wedges, pomegranate seeds, sliced cucumber, and Greek-style yogurt, to serve

How To Make Slow Cooker Middle Eastern Pulled Lamb

Prepare the Marinade: Start by combining the pomegranate molasses, ground cumin, mixed spice, salt, and ½ cup (125 ml) of water directly in your slow cooker. Stir until everything is well mixed and evenly distributed.
Coat the Lamb: Add the lamb chunks to the slow cooker and ensure each piece is thoroughly coated in the marinade by turning them gently in the mixture. Make sure all sides are well covered for maximum flavor.
Cook the Lamb: Set the slow cooker to low heat and let the lamb cook for about 8 hours. This will allow the lamb to become extremely tender and infused with the rich, aromatic spices.
Remove Excess Fat: Once the cooking time is complete, carefully skim off any excess fat that has risen to the surface. This will help the dish stay light while keeping the flavors balanced and fresh.
Shred the Lamb: Use two forks to pull the lamb apart into tender, juicy shreds directly in the slow cooker. This helps the meat soak up the remaining flavorful juices, making it even more delicious.
Serve and Enjoy: Serve the pulled lamb with warm flatbread, fresh mint leaves, lemon wedges, pomegranate seeds, sliced cucumber, and a generous dollop of Greek-style yogurt. Let everyone assemble their own wraps for a fun and flavorful meal.

Recipe Tips

For Juicier Lamb: Sear the lamb chunks briefly in a hot skillet before adding them to the slow cooker for extra flavor and a deeper, caramelized taste.
Add More Spice: Boost the flavor by adding 1 tsp of ground coriander or smoked paprika for a slightly smoky or citrusy touch to complement the lamb.
Vegetarian Option: Swap the lamb with hearty chunks of jackfruit for a plant-based version. Adjust the spices slightly to enhance the natural sweetness of the jackfruit.
Meal Prep Idea: Cook and shred the lamb a day in advance to let the flavors meld even further. Reheat gently in its juices before serving.
Side Dish Inspiration: Pair with a crisp fattoush salad or roasted eggplant dip for a complete Middle Eastern-inspired meal that enhances the lamb’s flavors.

Recipe FAQs and Variations

Can I Use a Different Cut of Lamb?

Yes, lamb leg or lamb shank works well as substitutes. Adjust the cooking time slightly based on the size of the cut.

What’s a Good Substitute for Pomegranate Molasses?

Use a mix of balsamic vinegar and honey in equal parts if pomegranate molasses isn’t available.

How Can I Make the Lamb Less Fatty?

Trim off visible fat before cooking and skim the fat from the surface of the sauce after cooking.

Can I Cook This on High Instead of Low?

Yes, but reduce the cooking time to 4-5 hours. The lamb may not be as tender as when cooked on low.

What’s the Best Way to Serve Leftovers?

Leftover lamb is perfect for sandwiches, wraps, or as a topping for roasted vegetables or rice bowls.

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