This Pulled Moroccan Lamb is one bowl of deliciousness! The raisins, honey, lemon and cinnamon scented spices from the braising liquid for my Moroccan Spiced Shoulder of Lamb made a heavenly sauce for the pulled lamb for my second dish. I served the lamb with fluffy, buttery homemade mash potatoes. It took less than 30 minutes from start to finish!
Ingredients
- 1 recipe Moroccan Spiced Shoulder of Lamb
- 1 recipe Homemade Mash Potatoes
Instructions
- Prepare Moroccan Spiced Shoulder of Lamb and allow to cool. Reserve any lamb and the next day, remove lamb from bones and shred into smaller pieces. Transfer to a bowl and refrigerate until ready to use.
- Transfer the braising liquid, including raisins to a glass bowl and refrigerate until ready to use.
- Prepare Homemade Mash Potatoes when you are planning to serve the Pulled Moroccan Lamb.
- Transfer pulled lamb and braising liquid into a deep sided skillet and heat over medium-low heat until the lamb and the braising liquid have been fully incorporated. Stir occasionally to combine.
Serving
- Spoon a generous portion of mashed potatoes onto a serving plate and top with the pulled lamb.
