Slow-roast Persian lamb with pomegranate salad

Slow-roast Persian lamb with pomegranate salad

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(26 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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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!

kirren's picture
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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.

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

andy01's picture
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OMG what superb and subtle flavours of the east

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

lynmerry's picture
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gorgeous

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

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