Slow-roast Persian lamb with pomegranate salad

Slow-roast Persian lamb with pomegranate salad

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(40 ratings)

Prep: 20 mins Cook: 3 hrs, 30 mins

Easy

Serves 6
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Nutrition and extra info

Nutrition:

  • kcal554
  • fat39g
  • saturates18g
  • carbs15g
  • sugars13g
  • fibre2g
  • protein37g
  • salt0.35g
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Ingredients

    For the lamb

    • 4 tbsp pomegranate molasses
    • 1 tsp ground cumin
      Cumin

      Cumin

      q-min

      An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

    • juice 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 garlic cloves, minced
    • 1 onion, roughly chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 shoulder of lamb, weighing about 1.6kg, lightly scored
      Lamb

      Lamb

      laam

      A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

    For the salad

    • seeds 2 pomegranates
      Pomegranate

      Pomegranate

      pom-ee-gran-at

      Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

    • handful flat-leaf parsley leaves
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 100g bag watercress
      Watercress

      Watercress

      wort-er-cress

      With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

    • 1 small red onion, finely diced
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • flatbreads, to serve

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    dziwczyna
    19th Dec, 2010
    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
    10th Nov, 2010
    4.05
    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
    7th Nov, 2010
    5.05
    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
    3rd Nov, 2010
    5.05
    OMG what superb and subtle flavours of the east
    thehalls
    9th May, 2010
    2.05
    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
    25th Apr, 2010
    5.05
    gorgeous
    julietfood
    18th Apr, 2010
    5.05
    Made this with standard molasses as could not find pomegranate molasses. The meat fell off the bone and tasted amazing.

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