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Shredded Lamb with Tomato and Basil over Rice

 

February 7th 2011

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Shredded Lamb with Tomato and Basil over Rice
 

 

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Recipe

Shredded Lamb with Tomato and Basil over Rice

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

Times

  • Prep Time : 15 minutes min
  • Cook Time : 8 hours min
  • Ready Time : 23 min

Servings

6 to 8 s

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

Directions

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.

Tags

About Jamie Geller

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Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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