Slow Roast Persian Lamb With Pomegranate Salad Recipes

PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE

Steps:

• Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
• Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
• Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
• Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD

Steps:

• Heat oven to 160C/140C fan/gas 3.
• In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.
• Scatter the onion over a casserole dish or a deep roasting tin.
• Place the lamb on top of the onions.
• Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil.
• Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour.
• When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together.
• Serve the lamb with its sauce, the salad and some warmed flatbreads.

LAMB SHOULDER WITH POMEGRANATE GLAZE

Steps:

• Make deep incisions all over the lamb. Stuff a sliver of garlic into every incision then a few leaves of rosemary. Rub olive oil all over the shoulder and into the incisions. Put in a roasting tin, cover loosely with plastic wrap and put in the fridge for a few hours to marinate. When ready to cook, bring the lamb to room temperature. Heat the oven to 180C. Spread about half the pomegranate molasses on the bottom of the lamb and season with salt and ground black pepper. Turn over and spread the top with the rest of the molasses, pushing it into some of the incisions, and season. Roast for 30 minutes. Reduce the oven to 160C and roast for another 1.5 hours. After 1 hour, add the wine and sherry, pouring them around the joint. When the lamb is cooked, put it on a warm platter then cover with foil and rest for 15 minutes while you finish the sauce. Put the roasting tin over a medium heat and add the stock. Bring to the boil and cook until it is reduced a little (not too much or it will be too salty). It doesn't matter if it's quite thin, the flavour is the important thing. Strain the sauce through a sieve before serving it with the lamb. Suggestion: Serve with Frank's potato and celeriac gratin Tip: Leftover lamb is great in sandwiches or crunchy vegetable salads to have the next day for lunch at work, a tasty reminder of the weekend.