Preparation

This recipe was born from a simple question: what if Turkish flavors met Southern slow-cooking hospitality? The answer is this incredibly tender pulled lamb that practically cooks itself.

Cooking Instructions

1. Place lamb directly in the slow cooker—no need to brown it first.
2. In a small bowl or measuring cup, mix together cumin, paprika, cinnamon, salt, and pepper. Pour this spice blend over the lamb and rub it around with your hands or a spoon.
3. Add the whole smashed garlic cloves around the meat (the peels will come off during cooking).
4. Pour broth and pomegranate molasses over everything.
5. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours. The meat is done when it falls apart easily.
6. Using two forks, shred the meat directly in the slow cooker, mixing it with the cooking juices.
7. Let sit for 5 minutes to absorb the liquid, then serve.

Serving Suggestions: Pile on flatbread, stuff into pita, serve over rice, or eat straight from the bowl. This lamb is forgiving and delicious any way you serve it.

Time-Management Tip: Start this before bed and wake up to amazing aromas, or prep in the morning for dinner that's ready when you are.