exquisite pulled lamb

Ingredients

• Servings: 16
• 1 teaspoon extra-virgin olive oil
• 1 onion, thickly sliced
• 6 pounds lamb butt roast
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 (6 ounce) can tomato paste
• 1/2 cup molasses
• 1/4 cup brown sugar
• 3 tablespoons worcestershire sauce
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 30 mins

Ready Time: 8 hrs 50 mins


• pour 1 teaspoon olive oil into a slow cooker and arrange sliced onion over oil. place lamb roast over onion.
• cook on low until lamb is very tender, 8 to 9 hours. transfer roast to a platter and discard onion and liquid. shred lamb with two forks.
• heat remaining 2 tablespoons olive oil in a stock pot over medium heat; cook and stir chopped onion, garlic, and red pepper flakes until onion is translucent, about 5 minutes. add shredded lamb, tomato paste, molasses, brown sugar, worcestershire sauce, balsamic vinegar, salt, and black pepper; stir well. cover and simmer until sauce is thickened, stirring occasionally, about 30 minutes.