Crock Pot Lamb Shoulder with Syrian 7-Spice

This recipe is adapted from Rose Previte’s incomparable ‘Maydan’ cookbook—”Recipes from Lebanon & Beyond.” Buy it, browse it, read it, drink in the photos, and above everything, cook out of it. The introduction to this recipe in the cookbook mentions the long amount of time that it takes to prepare—a whopping 18 hours of sous vide! We’ve never tried that route, but can guarantee that if you adjust this to be an easy set it and forget it crock pot recipe the results are absolutely delicious, simple, and a great use of a weekend in the kitchen.

For the Syrian spice rub (makes just shy of a cup)

• 1/2 cup whole black peppercorns

• 1/4 cup smoked paprika

• 2 Tbsp ground coriander

• 1 Tbsp ground cloves

• 2 tsp ground/freshly grated nutmeg

• 2 tsp ground cinnamon

• 1 tsp ground cardamom

Coarsely grind the peppercorns in a spice grinder; add in remaining ingredients and mix well.

For the lamb shoulder

• 1/3 cup salt

• 1/2 cup brown sugar

• 1 bone-in lamb shoulder, 3.5-5 lbs

• 1/3 cup Syrian spice rub (above)

• 5-6 Tbsp water

Mix together the salt and sugar. Rub mixture all over the lamb shoulder and set in the fridge for 1-3 hours, or at least 30 minutes if you’re pressed for time before putting it in the crock pot.

Pull meat from the fridge and rinse; pat dry and cover completely with the spice rub.

Place lamb in crock pot set on low with just enough water to cover the bottom.

Cook on low for 8-9 hours; you can shorten the cooking time with about 4.5-6 hours on high depending on your crock pot. The lamb is done when the meat is falling away from the bone and a fork pulls through the thickest part of the meat & connective tissue easily.

Pull meat off the bone and shred, mixing the spice-rub outside of the lamb with the tender inner parts of the roast. Discard the fat, which has already done its job during the slow cook, unless you enjoy the flavor.

Serve with labneh or yogurt sauce, pomegranate, lots and lots of fresh herbs, sumac & salted onions, and as many soft flatbreads or pitas you have on hand!