Slow-roast Persian lamb with pomegranate salad

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• Charlottie

  13 January 2010

  Charlottie rated this recipe

  

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• fruitbat11

  13 January 2010

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• globaholic

  07 February 2010

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• Anyank

  21 February 2010

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• juliets food

  18 April 2010

  juliets food rated and commented on this recipe

  

  Made this with standard molasses as could not find pomegranate molasses. The meat fell off the bone and tasted amazing.

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• merylou

  25 April 2010

  merylou rated and commented on this recipe

  

  gorgeous

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• TheHalls

  09 May 2010

  TheHalls rated and commented on this recipe

  

  Wasn't bad, used normal molasses as couldn't find pomegranate molasses. Meat was quite tender, but not as flavoursome as I had hoped.

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• Andy

  03 November 2010

  Andy rated and commented on this recipe

  

  OMG what superb and subtle flavours of the east

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• Myfanwy

  07 November 2010

  Myfanwy rated and commented on this recipe

  

  Lovely lovely! Made with the jewelled cous cous. The meat was falling off the bone. Very subtle but beautiful flavours. Will definitely make again.

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• monkeypie

  10 November 2010

  monkeypie rated and commented on this recipe

  

  I made this using three small cuts of lamb shoulder. I left out the cumin as I had ran out and placed the lamb on a bed of potatoes as opposed to onions. Put it in at lunchtime, went back to work and came home to a delicious aroma. I actually let the lamb rest and then cut it into cubes and made a pitta bread sandwich with salad and houmous. Very nice indeed.

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• Hope

  19 December 2010

  Hope commented on this recipe

  I found a recipe for pomegranate molasses. Take 2 or 3 pomegranates and squeeze the juice out of them. Boil until all the water evaporates and it becomes a thick substance. Just made it today with 3 pomegranates and it works!

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• saerahbinder

  01 February 2011

  saerahbinder commented on this recipe

  Made this and doubled the sauce ingredients. Was so impressed with how easy this was and delicious that when there was a special on lamb shoulders I bought a couple and put them in the freezer so we could have this again. Also ate left overs in pitta bread, but had to fight the children for them!

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• PolyVinylBride

  26 April 2011

  PolyVinylBride rated and commented on this recipe

  

  Didn't have molasses so used honey instead - the flavours were absolutely wonderful and the lamb was just perfectly tender, definitely a recipe to keep!

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• fatdaddy

  01 May 2011

  fatdaddy rated and commented on this recipe

  

  Quite possibly the best lamb dish I have ever tasted. The jeweled cous cous is also worth trying.

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• LizzieC

  04 September 2011

  LizzieC rated and commented on this recipe

  

  Loved this one! Husband thought it was the best lamb dish I had made in a while. Served it with tumeric chappatis.

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• aleksandra

  14 December 2011

  aleksandra rated and commented on this recipe

  

  OMG! it`s so delicious, served with persian shiraz salad (tomatos, cucumber, onion and lemon juice) and rice with thadik.

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• Fantoosh

  08 April 2012

  Fantoosh rated and commented on this recipe

  

  delicious, tender, sweet lamb. Was great laid out on a platter in middle of table for sharing and dinning bread in the juices! Will definitely make this again!

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• timothyyoung

  04 May 2012

  timothyyoung commented on this recipe

  You can get the pomegranate molasses from Harrods (they will deliver but are quite expensive) or, if you live in London, from Partidge's on the King's Road (£3 less than the in-store Harrods price).

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• Dee

  09 May 2012

  Dee rated and commented on this recipe

  

  brilliant simple dish, truly fell of the bone, definately make again. Got my pomegranate molasses from sainsbury,

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• Helers

  19 August 2012

  Helers rated and commented on this recipe

  

  Delicious, the best lamb dish I have ever made. Pomegranate Molasses are in the Special Section in Sainsbury's, Tesco don't sell them the make is Al Rabih. Served with Israeli Couscous and salad.

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Ingredients

FOR THE LAMB

• 4 tbsp pomegranate molasses
• 1 tsp ground cumin
• juice 1 lemon
• 1 tbsp olive oil
• 2 garlic cloves , minced
• 1 onion , roughly chopped
• 1 shoulder of lamb , weighing about 1.6kg, lightly scored

FOR THE SALAD

• seeds 2 pomegranates
• handful flat-leaf parsley leaves
• 100g bag watercress
• 1 small red onion , finely diced
• 1 tbsp olive oil
• flatbreads , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 3 hrs 30 mins

Ingredients

FOR THE LAMB

• 4 tbsp pomegranate molasses
• 1 tsp ground cumin
• juice 1 lemon
• 1 tbsp olive oil
• 2 garlic cloves , minced
• 1 onion , roughly chopped
• 1 shoulder of lamb , weighing about 1.6kg, lightly scored

FOR THE SALAD

• seeds 2 pomegranates
• handful flat-leaf parsley leaves
• 100g bag watercress
• 1 small red onion , finely diced
• 1 tbsp olive oil
• flatbreads , to serve

554 kcalories, protein 37g, carbohydrate 15g, fat 39 g, saturated fat 18g, fibre 2g, sugar 13g, salt 0.35 g

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