If you love the rich, aromatic flavors of slow-braised lamb, you’re in the right place! I’ve perfected this Cava Braised Lamb Recipe that’s tender, juicy, and full of warm spices. It’s the perfect meal prep protein, ideal for wraps, rice bowls, or hearty plates.
Cava braised lamb is a slow-cooked, spice-infused dish inspired by the popular Mediterranean fast-casual chain, Cava. It’s made with lamb shoulder, a blend of warm spices, and a savory-sweet braising liquid, resulting in melt-in-your-mouth tenderness and Cava Pickled Onions spread over.
Get ready to master this restaurant-quality dish at home! Whether you’re using a pressure cooker, crockpot, or Dutch oven, I’ll show you the best way to achieve fall-apart lamb.
What Does Cava Braised Lamb Taste Like?
The secret to this recipe is the perfect balance of spices and slow-cooking magic, like the Cava Black Lentils. The combination of coriander, cumin, fennel, and cinnamon brings deep warmth, while dates add a subtle sweetness that enhances the rich, meaty flavor.
By braising the lamb low and slow in a flavorful broth, every bite is juicy, tender, and packed with bold Mediterranean spices. Plus, you can cook it in multiple ways—on the stovetop, in a slow cooker, or a pressure cooker!
Ingredients Required for Cava Braised Lamb Recipe
Here’s the list of Ingredients you’ll need to make this Cava Braised Lamb Recipe
- 1 lb lamb shoulder
- 2 tbsp olive oil
- ½ tbsp coriander
- 1 tsp cumin
- ½ tsp fennel
- ½ tsp ground ginger
- ½ tsp chili flakes
- Salt and pepper, to taste
- 2 tbsp avocado oil
- 1 shallot (or ¼ red onion), finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup beef stock
- 1 cinnamon stick
- 1 bay leaf
- 4 dates, chopped
Kitchen Utensil You’ll Need
- Large Dutch oven or pressure cooker (or slow cooker)
- Cutting board & sharp knife
- Measuring spoons
- Wooden spoon
- Tongs
- Small bowl for spices
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes (Dutch oven) | 8 hours (Crockpot) | 45-60 minutes (Pressure cooker)
Total Time: Varies based on cooking method
How to Make Cava Braised Lamb
Simply follow the steps given below to make your Cava Braised Lamb at home
Step 1: Season and Sear the Lamb
Pat the lamb shoulder dry and season generously with salt, pepper, coriander, cumin, fennel, ground ginger, and chili flakes. Heat 2 tbsp avocado oil in a Dutch oven or pressure cooker over medium-high heat. Sear the lamb on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
Step 2: Sauté Aromatics
In the same pot, lower the heat and add chopped shallot (or red onion). Sauté until soft, about 2 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute to deepen the flavor.
Step 3: Braise the Lamb
Pour in the beef stock, scraping up any browned bits from the bottom. Add the cinnamon stick, bay leaf, and chopped dates for a hint of sweetness. Return the seared lamb to the pot, ensuring it’s partially submerged in the liquid.
Step 4: Cooking Options
Dutch Oven: Cover and place in a 375°F oven for 75 minutes, or until the lamb is fork-tender. Crockpot: Transfer everything to a slow cooker and cook on low for 8 hours until the lamb falls apart. Pressure Cooker: Cook on high pressure for 45 minutes, then naturally release for 15 minutes. If needed, add another 15 minutes for extra tenderness.
Step 5: Shred and Serve
Once the lamb is tender, remove and shred with two forks. Discard the cinnamon stick and bay leaf. Stir the shredded lamb back into the sauce for maximum flavor.
Some Tasty Ways To Customize and Serve This Cava Braised Lamb
1. Cava-Style Bowl – Serve the shredded lamb over warm basmati rice with hummus, tzatziki, pickled onions, cucumbers, and a drizzle of garlic sauce for a classic Mediterranean bowl.
2. Lamb Pita Wrap – Stuff the tender braised lamb into a fluffy pita with lettuce, tomatoes, red onions, and a dollop of tzatziki or harissa sauce for a satisfying wrap.
3. Mediterranean Salad – Top a fresh salad with mixed greens, cherry tomatoes, cucumbers, Kalamata olives, feta cheese, and shredded lamb, then drizzle with a lemon-olive oil dressing.
4. Lamb Tacos – Load soft corn or flour tortillas with shredded lamb, pickled red onions, Cava Cabbage Slaw, and a yogurt-cilantro sauce for a Mediterranean twist on tacos.
5. Stuffed Peppers – Fill halved bell peppers with braised lamb and cooked quinoa or rice, then bake until tender. Garnish with fresh parsley and feta for a wholesome meal.
6. Lamb Flatbread – Spread warm naan or flatbread with hummus, then pile on shredded lamb, arugula, feta, and a drizzle of Cava Tahini Caesar Dressing for a quick and flavorful bite.
7. Over Couscous or Quinoa – Serve the lamb over a bed of fluffy couscous or quinoa with roasted vegetables and a squeeze of lemon for a nutritious and filling dish.
8. Breakfast Hash – Mix the lamb with crispy roasted potatoes, sautéed onions, and bell peppers, then top with a fried egg for a hearty brunch option.
9. Pasta Toss – Combine the lamb with your favorite pasta, a light tomato-based sauce, and fresh herbs like basil or parsley for a Mediterranean-inspired pasta dish.
10. Lamb Pizza – Use the shredded lamb as a topping for homemade pizza, along with caramelized onions, mozzarella, feta, and a sprinkle of sumac for a delicious twist on classic flavors.
Some Tips on This Cava Braised Lamb Recipe
1. Use Boneless Lamb Shoulder – It cooks more evenly and shreds beautifully compared to bone-in cuts.
2. Sear the Lamb Well – Browning the lamb before braising locks in flavor and creates a rich, caramelized crust.
3. Toast the Spices First – Lightly toasting the coriander, cumin, and fennel in oil before adding the lamb enhances their depth and aroma.
4. Don’t Skip the Dates – They add a subtle sweetness that balances the savory spices and richness of the lamb.
5. Deglaze the Pot Properly – After searing the lamb, scrape up the browned bits with beef stock to infuse the sauce with extra flavor.
6. Be Patient with Slow Cooking – The longer you braise, the more tender the lamb becomes. Avoid rushing the process.
7. Adjust the Heat Level – If you like it spicier, increase the chili flakes. For a milder dish, reduce or omit them.
8. Rest the Lamb Before Shredding – Letting it sit for 5-10 minutes after cooking helps retain moisture and makes shredding easier.
9. Reduce the Sauce if Needed – If the braising liquid is too thin, simmer uncovered for a few minutes to thicken and concentrate flavors.
How to Store and Reheat Cava Braised Lamb Properly?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave with a splash of stock to keep it moist.
Cava Braised Lamb Recipe
Ingredients
- 1 lb lamb shoulder
- 2 tbsp olive oil I like @Graza
- ½ tbsp coriander
- 1 tsp cumin
- ½ tsp fennel
- ½ tsp ground ginger
- ½ tsp chili flakes
- Salt and pepper to taste
- 2 tbsp avocado oil
- 1 shallot or ¼ red onion, finely chopped
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 cup beef stock
- 1 cinnamon stick
- 1 bay leaf
- 4 dates chopped
Instructions
- Pat the lamb shoulder dry and season generously with salt, pepper, coriander, cumin, fennel, ground ginger, and chili flakes. Heat 2 tbsp avocado oil in a Dutch oven or pressure cooker over medium-high heat. Sear the lamb on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
- In the same pot, lower the heat and add chopped shallot (or red onion). Sauté until soft, about 2 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the beef stock, scraping up any browned bits from the bottom. Add the cinnamon stick, bay leaf, and chopped dates for a hint of sweetness. Return the seared lamb to the pot, ensuring it’s partially submerged in the liquid.
- Dutch Oven: Cover and place in a 375°F oven for 75 minutes, or until the lamb is fork-tender. Crockpot: Transfer everything to a slow cooker and cook on low for 8 hours until the lamb falls apart. Pressure Cooker: Cook on high pressure for 45 minutes, then naturally release for 15 minutes. If needed, add another 15 minutes for extra tenderness.
- Once the lamb is tender, remove and shred with two forks. Discard the cinnamon stick and bay leaf. Stir the shredded lamb back into the sauce for maximum flavor.
Video
Notes
Common Queries on This Cava Braised Lamb Recipe
Here, we’ve got you covered with some common questions about the Cava Braised Lamb Recipe that people often ask.
1. What kind of lamb does Cava use?
Cava uses braised lamb shoulder, which is slow-cooked until tender and flavorful. The cut is well-marbled, making it perfect for shredding and mixing with Mediterranean spices.
2. Can slow-cooked lamb be reheated?
Yes! Slow-cooked lamb reheats well. Warm it gently on the stovetop with a splash of stock or water to keep it juicy. You can also microwave it in short intervals, stirring occasionally.
3. What does braised lamb taste like?
Braised lamb is rich, savory, and fall-apart tender. The slow cooking process infuses it with deep, meaty flavors, while spices like cumin, cinnamon, and coriander add warmth and complexity.
4. How to store cooked lamb shanks?
Store cooked lamb shanks in an airtight container with some of the cooking liquid to keep them moist. Refrigerate for up to 4 days or freeze for up to 3 months.
5. Can I use another cut of lamb for this recipe?
Yes! While lamb shoulder is ideal, you can also use lamb leg or lamb shanks. Just adjust the cooking time—shanks may take longer to reach fall-apart tenderness.
6. Is this Cava braised lamb recipe spicy?
Not too spicy! The chili flakes add a mild heat, but you can adjust them to your preference. For a spicier kick, add more chili flakes or a pinch of cayenne.
7. Can I make this recipe in advance?
Absolutely! Braised lamb tastes even better the next day as the flavors develop. Store it in the fridge overnight and reheat gently before serving.
8. What can I serve with Cava-style braised lamb?
It’s delicious in bowls with rice, hummus, and tzatziki, stuffed in pita wraps, or served over couscous, salads, or roasted vegetables.
9. Can I make this recipe in a crockpot?
Yes! After searing, transfer everything to a slow cooker and cook on low for 8 hours until tender. It’s an easy hands-off method!
10. How do I make the sauce thicker?
If you want a thicker sauce, remove the lamb after cooking and simmer the liquid until reduced. You can also mix in a small amount of cornstarch slurry for extra thickness.
This Cava-style braised lamb is the perfect balance of savory, spiced, and tender flavors. Whether you meal prep it for the week or serve it fresh for dinner, it’s a guaranteed hit. Try it with your favorite sides and enjoy restaurant-quality lamb at home!
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Great meal
Thanks
Better than Qdoba
I thinks the same