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Shredded Lamb with Tomato and Basil over Rice

Shredded Lamb with Tomato and Basil over Rice

Jamie Geller shares her recipe for Shredded Lamb with Tomato and Basil over Rice

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8 ServingsServings

Ingredients

  • 1 teaspoon Kosher salt
  • 1 Teaspoon Fennel Seed
  • 1 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 1/2 Teaspoon dried oregano
  • 4 pounds boneless shoulder lamb roast
  • 5 cloves garlic
  • 2 (14.5-ounce) Cans diced tomatoes
  • 1/2 cup chopped fresh basil
  • 4 cups cooked rice, warmed

Preparation

Preparation

  1. In a small bowl, combine salt, fennel seed, paprika, basil and oregano and stir to combine. Rub mixture all over lamb roast. Make 5 slits in the roast and stuff a clove of garlic in each slit. Place in slow cooker and cover with diced tomatoes and juice. Cook on low for 8 hours.
  2. Remove meat and shred. Return to slow cooker, stir in basil and season with more salt to taste. Serve over rice.