Jamie Geller shares her recipe for Shredded Lamb with Tomato and Basil over Rice.

Duration: 23 minutes

Cook time: 8 minutes

Prep time: 15 minutes

Servings: 6-8


  • 1 teaspoon Kosher salt
  • 1 Teaspoon Fennel Seed
  • 1 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 1/2 Teaspoon dried oregano
  • 4 pounds boneless shoulder lamb roast
  • 5 cloves garlic
  • 2 (14.5-ounce) Cans diced tomatoes
  • 1/2 cup chopped fresh basil
  • 4 cups cooked rice, warmed


  1. In a small bowl, combine salt, fennel seed, paprika, basil and oregano and stir to combine. Rub mixture all over lamb roast. Make 5 slits in the roast and stuff a clove of garlic in each slit. Place in slow cooker and cover with diced tomatoes and juice. Cook on low for 8 hours.
  2. Remove meat and shred. Return to slow cooker, stir in basil and season with more salt to taste. Serve over rice.

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.

Originally published on February 7th, 2011 on JoyofKosher.com.