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


    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

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    25th Dec, 2012
    If you live in London pomegranate molasses is available at any Turkish shop for one or two quid.
    19th Aug, 2012
    Delicious, the best lamb dish I have ever made. Pomegranate Molasses are in the Special Section in Sainsbury's, Tesco don't sell them the make is Al Rabih. Served with Israeli Couscous and salad.
    9th May, 2012
    brilliant simple dish, truly fell of the bone, definately make again. Got my pomegranate molasses from sainsbury,
    4th May, 2012
    You can get the pomegranate molasses from Harrods (they will deliver but are quite expensive) or, if you live in London, from Partidge's on the King's Road (£3 less than the in-store Harrods price).
    8th Apr, 2012
    delicious, tender, sweet lamb. Was great laid out on a platter in middle of table for sharing and dinning bread in the juices! Will definitely make this again!
    14th Dec, 2011
    OMG! it`s so delicious, served with persian shiraz salad (tomatos, cucumber, onion and lemon juice) and rice with thadik.
    4th Sep, 2011
    Loved this one! Husband thought it was the best lamb dish I had made in a while. Served it with tumeric chappatis.
    1st May, 2011
    Quite possibly the best lamb dish I have ever tasted. The jeweled cous cous is also worth trying.
    26th Apr, 2011
    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!
    1st Feb, 2011
    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!


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