Lamb Baharat | Recipes | Borough Broth

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Lamb Baharat

Written by
Katie Quinn


1kg lamb shoulder

3 tablespoons baharat

6 tablespoons vegetable oil

4 pouches (1296g) Grass-Fed Organic Lamb Bone Broth

2 onions, chopped

small handful of peppercorns

4 bay leaves

½ teaspoon salt


  1. Preheat the oven to 180 degrees C. Brown the lamb shoulder in a hot cast iron skillet, then transfer it to a plate and let cool.
  2. Rub the baharat and salt all over the lamb. Place the lamb in a deep roasting pan along with the onion, bay leaves and peppercorns. Pour over the stock and cover the pan tightly with foil. Roast for 2 ½ hours.
  3. Make the greek yogurt sauce: a couple tablespoons of greek yogurt and one garlic clove, minced, and a handful of chopped fresh mint leaves.
  4. Serve over rice, topped with the greek yogurt mint sauce.

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