Pulled slow roast lamb with no garlic/onion?

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envo

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Hi evereeebooody. I'm looking for a nice spicy recipe for slow roast lamb (pulled) but with no garlic or onion (I'd have to add other flavors to compensate for those I guess)

My mom and dad is coming over tomorrow night and want to make it for them, my mom is a bit sensitive to garlic and onion though. They like stuff spicy, so figured a nice pulled lamb that's nice and spicy would go down well.

any ideas? google is letting me down
 
Try rosemary.
We stuff rosemary into the meat and it adds some lovely flavour.

I can't add suggestions for spiciness since I'm the only one at home to like it.
 
Rosemary: about three sprigs per kg of meat. I wouldn't bother with spiciness (that will ruin the lamb flavour IMO), maybe just a light sprinkle of chili flakes? Make a spicy side dish or a spicy condiment like home made chimichurri on the side.
 
What cut of lamb would you use for slow roasting? Leg?

How do you roast it? Weber? Oven?
 
make the lamb 'classically' - olive oil and inna parmans rosemary mix. killer for lamb roasts. then make a spice sauce for serving. no need to muck up a perfectly good leg by going spicy. makes the leftovers much more fun to play with.
 
Spicy lamb chops are nice, and I'm sure there is a good spicy rub/marinade for a lamb roast. But I think for a roast, less is usually better. Rosemary, olive oil, salt and black pepper is all you need.
 
envo said:
Hi evereeebooody. I'm looking for a nice spicy recipe for slow roast lamb (pulled) but with no garlic or onion (I'd have to add other flavors to compensate for those I guess)

My mom and dad is coming over tomorrow night and want to make it for them, my mom is a bit sensitive to garlic and onion though. They like stuff spicy, so figured a nice pulled lamb that's nice and spicy would go down well.

any ideas? google is letting me down
Click to expand...

My wife uses rosemary and cuts into the leg of lamb and stuffs it with garlic....u don't have to add the garlic....
When it's done she uses the same oil add some bistro and makes gravy, unhealthy yeh I know but delicious
The result is this baby
uploadfromtaptalk1410173848457.jpg
 
akescpt said:
make the lamb 'classically' - olive oil and inna parmans rosemary mix. killer for lamb roasts. then make a spice sauce for serving. no need to muck up a perfectly good leg by going spicy. makes the leftovers much more fun to play with.
Click to expand...

Oooh thanks, didn't think of it. Maybe I'll do a spicy bbq sauce on the side and then I can still use any leftovers with other types of combinations.

I think I'll leave out garlic and onion entirely then and compensate with mint/rosemary as the other suggestions.

I'm planning on doing a slow roast in the oven with a leg (but might only be able to get shoulder, will see)
 
stop it please. im going to end up doing this in the week or weekend at this rate.
 
I you use a big roasting bag, yo will get it done much quicker and the leg will still be juicy too.
Use the juice that cooked out into the bag to make a hearty gravy :D
 
akescpt said:
stop it please. im going to end up doing this in the week or weekend at this rate.
Click to expand...

There's a nice 11 hour one that you can throw in the oven tomorrow morning and have it ready by dinner ;)
 
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