3 – 5 pounds Boneless American Lamb Shoulder
4 tablespoons (1/2 stick) Butter, softened
½ teaspoon Sea Salt (or ½ tsp Smoked Sea Salt)
½ teaspoon Pepper
4 – 5 garlic cloves, minced
1 teaspoon Sweet Paprika
1 tablespoon fresh Rosemary, chopped (or 1 tsp dried)
1 tablespoon fresh Thyme (or 1 tsp dried)
2 teaspoon ground Cumin
1 teaspoon ground Coriander
1 dried Chipotle Pepper
2 medium Onions, quartered then sliced into thin wedges
½ cup water
Yogurt blended with 1 – 2 tablespoons Harissa (Moroccan hot sauce)
Orange Salsa to serve
Pomegranate seeds to taste
In a crock pot set to high.
Mix together the softened Butter with all the spices from Salt, Pepper, Garlic, Paprika, Rosemary, Thyme, Cumin and Coriander. Blend until smooth.
Rub the boneless Lamb shoulder with Butter blend and coat well.
In the bottom of the crock pot, add the water and sliced onions then place the Butter coated Lamb on top. Cover with lid and cook on high for 4 – 6 hours or until the meat is tender and pulls apart easily with a fork.
Once tender, remove meat from crock pot (reserving liquid) and place meat on chopping board and shred with a fork. Remove the onions from liquid and mix back into shredded lamb with a tablespoon or two of the liquid.
Serve Warm the flatbread or tortilla shells and add the shredded Lamb and onion mixture, Yogurt, Orange Salsa and Pomegranate Seeds.
PREP TIME: 20 Minutes
COOK TIME: 6 Hours