Shredded Lamb with Tomato and Basil over Rice
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
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
- 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.









