Become a Member
Recipes

Pulled lamb with broad beans, dill and quinoa

Perfect for sharing

July 12, 2018 08:08
Lisa-Roukin-pulled-lamb-land_web_size.jpg
1 min read

Cook: 5 hours

Serves: 10

The lamb is cooked until it falls off the bone. If you’re serving it up as finger food, load the meat into pita bread with a dollop of hummus or tahini sauce and Israeli salad.

Ingredients

For the lamb: 
1.7 - 2kg lamb shoulder, (on the bone) 
2 tsp ground cumin 
2 tsp paprika 
White pepper, garlic granules and 
sea salt  

For the quinoa broad bean & dill:
250g quinoa, rinsed
200g broad beans (frozen)
4 tbsp dried dill
400ml cold water
2 ½ tbsp olive oil 
Sea salt or herbamare
Serving suggestion 
Tahini (optional)