Slow-roast Persian lamb with pomegranate salad

Slow-roast Persian lamb with pomegranate salad

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(23 ratings)

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Cooking time

Prep: 20 mins Cook: 3 hrs, 30 mins

Skill level

Easy

Servings

Serves 6

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Nutrition and extra info

Nutrition info

Nutrition

kcalories
554
protein
37g
carbs
15g
fat
39g
saturates
18g
fibre
2g
sugar
13g
salt
0.35g

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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Method

  1. 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.
  2. 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.
  3. Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Recipe from Good Food magazine, January 2010

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Comments

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marinah's picture
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This is a show stopper and so easy which gives you time with your guests.
I used a leg of lamb and put the leg on halved onions, poured pomegranate juice over the lamb and then sealed in foil and cooked for 4 hours as I couldn't get the molasses.
DELICIOUS and every guest asked for more

carenscookin's picture

Oh dear, where did I go wrong? I cooked it as instructed but it was awful! The meat was too dry to eat and the juice was bitter and looked like black tar, had to soak the dish for ages to get it off! I know my cooker is a bit fearce so I had it at 120c but it must still have been too hot! The dog will be eating lamb for a few days and we ended up with a takeout curry!!

altchroskie's picture
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Really liked this but next time would omit the lemon in marinade as it was a bit tarty for me. Absolutely loved the cous cous!

anilou's picture
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My family loved this recipe. I didn't have pomegranate molasses, so I pureed and strained the seeds and juice of a large pomegranate (reserving some for the salad) and cooked in a small saucepan until I had 4 tablespoons worth of concentrate. After cooking the lamb for required time, I poured off most of the liquid in the baking pan and reduced it by cooking over high flame for a 10-15 mins to serve with the lovely tender lamb. Next time I would add less than 200ml of water which was added to the baking dish at the start.
I added some fresh mint, couscous and toasted walnuts to the watercress salad to bulk it out a bit.

zendelj's picture

Slight variation- very delicious - squeeze a lemon and rub over lamb shoulder before covering with mixture of
4 tbsp pomegranate molasses ( made from a bottle of Pom, sugar and lemon juice)
1 tbsp olive oil,
1.5 tsp ground allspice
1 tsp ground cinnamon
1 tsp dried chilli flakes
4 garlic cloves
1 tsp salt
All 11 (adults and kids) loved it!

provene's picture
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Made this for a dinner party last night. Amazing! Everyone came back for seconds. One thing I would say though is that I had two pieces of shoulder and doubled up all the other ingredients and it was only just enough for 7 (admittedly with two helpings!) so if you want to be sure you have enough make sure you have fewer people or more lamb.

I made it with the jewelled cous cous, absolutely scrummy and very recommended.

lynnehighway1969's picture
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Best lamb ever! I had it with the jewelled cous cous and added a tiny bit of feta cheese to that. Served at a couple of dinner parties now and always well complimented.

byghan's picture

Absolutely right about Sainsburys. Even the small Sainsburys here in Helston keeps it along with Moroccan preserved lemons.
Although sugar molasses or honey may make an interesting dish, Pomegranate Molasses is quite a different product. More of a concentrated cordial, full of complex flavours and aromas. It is worth having and can be used in all sorts of lamb and chicken dishes. It keeps forever and needs no refrigeration!

sallybowles's picture

If you live in London pomegranate molasses is available at any Turkish shop for one or two quid.

helers's picture
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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.

deelurton1's picture
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brilliant simple dish, truly fell of the bone, definately make again. Got my pomegranate molasses from sainsbury,

timothyyoung's picture

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).

elsa_fantini's picture
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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!

aleksandra2010's picture
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OMG! it`s so delicious, served with persian shiraz salad (tomatos, cucumber, onion and lemon juice) and rice with thadik.

lizcoock80's picture
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Loved this one! Husband thought it was the best lamb dish I had made in a while. Served it with tumeric chappatis.

fatdaddy002's picture
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Quite possibly the best lamb dish I have ever tasted. The jeweled cous cous is also worth trying.

polyvinylbride's picture
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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!

saerah's picture

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!

dziwczyna's picture

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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