Herb Rub Oven-braised Pulled Lamb

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 3 lbs boneless lamb shoulder or 3 lbs sirloin roast
• 2 teaspoons dried sage
• 2 teaspoons dried thyme leaves
• 1 1/2 teaspoons salt
• 1 teaspoon dried rosemary leaves
• 1 tablespoon canola oil or 1 tablespoon other neutral-flavored oil
• 1 cup chicken broth

Recipe

• 1 preheat an oven to 300 degrees f.
• 2 in a small bowl, combine the sage, thyme, salt, and rosemary. rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). in a large dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. add the lamb and brown on all sides, 6 to 8 minutes. transfer the meat to a plate and set aside.
• 3 add the broth to the pan, scraping up any browned bits. bring the broth to a boil, and then return the lamb to the pan. cover and bake until the lamb is very tender, 2 1/4 to 2 3/4 hours.
• 4 transfer the meat to a cutting board and let rest 10 to 15 minutes. use two forks to shred meat into bite-sized pieces. moisten/season with cooking juices to taste.
• 5 serving suggestions.
• 6 if you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. and feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. enjoy the lamb in pulled lamb risotto, added to a grilled cheese sandwich, or piled on top of a big green salad.
• 7 nutrition per serving: calories: 320; fat: 21g; saturated fat: 7g; cholesterol: 95mg; sodium: 570mg; carbohydrate: 0g; protein: 30g; fiber: 0g.