
Nutrition and extra info
Nutrition:
- kcal554
- fat39g
- saturates18g
- carbs15g
- sugars13g
- fibre2g
- protein37g
- salt0.35g
Ingredients
For the lamb
- 4 tbsp pomegranate molasses
- 1 tsp ground cumin
Cumin
q-minAn aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- juice 1 lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably 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
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 shoulder of lamb, weighing about 1.6kg, lightly scored
Lamb
laamA lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
For the salad
- seeds 2 pomegranates
Pomegranate
pom-ee-gran-atNow mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- handful flat-leaf parsley leaves
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 100g bag watercress
Watercress
wort-er-cressWith 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
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- flatbreads, to serve
Method
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.
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.
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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