One Pot Pulled Lamb and Rice

Ingredients:

• 1 rolled lamb shoulder
• 2 tsp Arabic 5-spice
• 2 tsp cumin
• 1 tsp paprika
• 2 tsp salt
• 1 tsp cracked black pepper
• pinch of saffron
• 3 potatoes, quartered
• 2 carrots, thickly sliced
• 1 onion, sliced into rings
• 3 garlic cloves, crushed
• 2 tbsp olive oil
• 2 cups rice
• 3 cups chicken stock

Method:

1. Pre-heat oven to 150 degrees and grab your favourite cast iron pot or dutch oven.  It will need a lid for this recipe.
2. Combine all the dry spices, salt & pepper and garlic with olive oil.
3. Rub this mixture all over your rolled lamb shoulder.
4. Add you onion slices to the bottom of a large cast iron pan that has a lid.
5. Place your rolled lamb shoulder on top of the sliced onion.
6. Add 100mls chicken stock.
7. Cover with parchment paper and place lid on pot and cook for 2 1/2 hours at 150 degrees.
8. After 2 1/2 hours add your potatoes and carrot and continue cooking for another 45 minutes.
9. This step is optional but adds great flavour to your chicken stock – in a separate saucepan, bring the remaining chicken stock and saffron to a boil and then turn down to a simmer to allow the flavours to steep for at least 15 minutes.
10. Add your rice and saffron infused stock to the lamb pot.
11. Give it a good stir and cook for about 30 minutes until rice is tender.
12. Remove your lamb to a large plate, cut string off and pull apart with two forks.
13. Serve a generous portion of spiced rice into a bowl and top with lamb.
14. Enjoy