Categories: Mediterranean
Ingredients
- Lamb Breast or Shoulder (or Beef Chuck Roast)
- 2 tbsp. Chile Spice Mix (see recipe)
- 2 tbsp. olive oil
- 1 1/2 tsp kosher salt
- 2 tbsp. canola oil
Directions
-
Cut lamb into 1-inch slices. In a small bowl whisk together Chile Spice Mix, olive oil and kosher salt to make a paste. Place lamb on a small sheet pan and rub all over with spice paste. Cover and let stand at room temp 2 hours or refrigerate overnight. (If refrigerated, let lamb stand at room temp 1 hour before roasting.) Preheat oven to 350. In a large cast-iron skillet or heavy pan heat canola oil over medium-high. Cook lamb in hot oil until well seared, 3 minutes per side. Cover with foil. Roast until very tender, 1 to 1 1/2 hours. Cool slightly and shred meat in pan; stir together with pan juices. Reheat skillet over medium-high. Cook lamb by pressing shreds with a spatula to crisp the bottoms then turning the meat to get a mix of crispy and soft pieces.