Tyler Florence's Pulled Lamb

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 (4 -4 1/2 lb) boneless lamb shoulder (about 4 to 4.5 pounds)
• 4 tablespoons kosher salt
• 1 tablespoon fresh ground black pepper
• 1 1/2 cups light brown sugar
• 1/4 cup paprika
• 2 -3 sprigs fresh thyme, leaves only
• 4 garlic cloves, peeled
• 1/4 cup red wine vinegar
• 1 tablespoon cayenne
• 3 tablespoons extra virgin olive oil

Recipe

• 1 into a food processor, put the kosher salt, black pepper, brown sugar, paprika, thyme leaves, garlic, vinegar and cayenne. pulse until well combined.
• 2 slowly add in the olive oil until the mixture forms a nice paste. rub all over lamb. get into all of the nooks and crannies. this will help to form a crust on the outside when cooked.
• 3 cover lamb with plastic wrap or put in a zip loc freezer bag and refrigerate for at least 3 hours or up to overnight.
• 4 when ready to cook, let the meat sit out a room temperature for 30 minutes.preheat the oven to 325 degrees. line the roasting pan with foil. spray the roasting rack with non-stick cooking spray.
• 5 roast the lamb for approximately 4 - 5 hours, uncovered until the outside is crispy brown and the sugar has carmelized to form the crust. let the meat rest on a cutting board for 10 minutes before pulling apart.