Slow-roast Persian lamb with pomegranate salad

Slow-roast Persian lamb with pomegranate salad

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(41 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…

    • 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.
    6th Apr, 2014
    Just did the salad because I slow cooked the lamb following another recipe on this site. Really like the flat breads with the lamb.
    27th Mar, 2014
    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
    24th Mar, 2014
    Boyfriend gave the thumbs up :) Please fill out this survey for those who love food ,it only takes few minutes! Really appreciate it! Thanks
    26th Feb, 2014
    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!!
    22nd Aug, 2013
    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!
    14th Apr, 2013
    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.
    2nd Apr, 2013
    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!
    2nd Apr, 2013
    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.
    21st Feb, 2013
    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.
    7th Feb, 2013
    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!


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