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Shredded Lamb with Tomato and Basil over Rice

Shredded Lamb with Tomato and Basil over Rice

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
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Servings

6 Servings

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

Instructions

Preparation

  • 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.
  • Remove meat and shred. Return to slow cooker, stir in basil and season with more salt to taste. Serve over rice.