Cook: 5 hours

Serves: 10

The lamb is cooked until it falls off the bone. If you’re serving it up as finger food, load the meat into pita bread with a dollop of hummus or tahini sauce and Israeli salad.

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Ingredients

Name: Pulled lamb with broad beans, dill and quinoa
Prep time: 25 min
Cook time: 5 min
Yield: 10
Ingredients: For the lamb:; 1.7 - 2kg lamb shoulder, (on the bone); 2 tsp ground cumin; 2 tsp paprika; White pepper, garlic granules and; sea salt For the quinoa broad bean & dill:; 250g quinoa, rinsed; 200g broad beans (frozen); 4 tbsp dried dill; 400ml cold water; 2 ½ tbsp olive oil; Sea salt or herbamare; Serving suggestion; Tahini (optional)

For the lamb:
1.7 - 2kg lamb shoulder, (on the bone)
2 tsp ground cumin
2 tsp paprika
White pepper, garlic granules and
sea salt

For the quinoa broad bean & dill:
250g quinoa, rinsed
200g broad beans (frozen)
4 tbsp dried dill
400ml cold water
2 ½ tbsp olive oil
Sea salt or herbamare
Serving suggestion
Tahini (optional)