Ingredients per serving


Prepare the Lamb

Finish the Dish

  • Water 125.0 ml
  • Onion, small diced 115.0 g
  • Vine Ripened Tomato, diced 540.0 g
  • Serrano peppers, seeded and chopped 2.0 each
  • Cilantro leaves, washed and dried 12.0 g

To Serve

  • Limes, cut into wedges, for garnish 1.0 each

Slow cooked and pulled lamb seared on the plancha with tomatoes, onion and cilantro.



  1. Prepare the Lamb

    • Season the lamb with cumin and 15 grams of the Stafford® BLUE LABEL Chicken Broth Base. Sear the lamb in a roasting pan until brown.
    • Mix the water and the remaining Stafford® BLUE LABEL Chicken Broth Base.
    • Deglaze the roasting pan with the Stafford® BLUE LABEL Chicken Broth Basemixture and place the lamb into the oven.
    • Braise the lamb for 2 ½ hours at 175 C.
    • Remove lamb and let cool and then shred, reserving cooking liquids.
  2. Finish the Dish

    • On a plancha or griddle, pour on 125 ml of water and sauté the onion.
    • Stir in shredded lamb.
    • Stir in tomatoes and serrano peppers and cook until softened.
    • Pour over a 60 ml of reserved liquids.
    • Add in cilantro and sauté until wilted and lamb is warmed through.
  3. To Serve

    • Serve on a platter with sliced limes.
    • If needed, drizzle additional reserved cooking liquids to cover the lamb mixture.
    Note: Serve with rice, beans and tortillas.
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