Pulled Lamb

This recipe serves 4


3 1/2 pounds boneless lamb shoulder

6 garlic cloves, mashed into a paste

1 Tablespoon Kosher salt

1 -2. Tablespoons olive oil, for searing the lamb

1 1/2 cups water

1/2 cup white wine, optional

1 small onion

1 carrot

1 bay leaf

Season the lamb at least 2 hours before cooking, or even better day before. Cover the meat with the garlic paste and salt.

Pull the meat out of the refrigerator about 30 minutes before you are going to cook it.

Preheat the oven to 375. Sear the lamb shoulder in an oven proof pan like a Dutch Oven over medium heat using 1 Tablespoon of olive oil. If needed add one more Tablespoon of olive oil to ensure browning on all sides.

Once the shoulder is nicely browned add the water to the pan, and the. wine if using. If you are only using water add two cups of water instead of 1 1/2 cups.