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


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

Nutrition and extra info


  • kcal554
  • fat39g
  • saturates18g
  • carbs15g
  • sugars13g
  • fibre2g
  • protein37g
  • salt0.35g
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    For the lamb

    • 4 tbsp pomegranate molasses
    • 1 tsp ground cumin



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

    • juice 1 lemon



      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



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

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



      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



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

    • handful flat-leaf parsley leaves



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

    • 100g bag watercress



      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


    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.
    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!
    10th Nov, 2010
    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.
    7th Nov, 2010
    Lovely lovely! Made with the jewelled cous cous. The meat was falling off the bone. Very subtle but beautiful flavours. Will definitely make again.
    3rd Nov, 2010
    OMG what superb and subtle flavours of the east
    9th May, 2010
    Wasn't bad, used normal molasses as couldn't find pomegranate molasses. Meat was quite tender, but not as flavoursome as I had hoped.
    25th Apr, 2010
    18th Apr, 2010
    Made this with standard molasses as could not find pomegranate molasses. The meat fell off the bone and tasted amazing.


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