Slow-roasted lamb with red pepper and pomegranate paste

Slow-roasted lamb with red pepper and pomegranate paste

By
From
Saha
Serves
4
Photographer
Matt Harvey

This dish was inspired by the popular muhammara dip from Aleppo.

Red pepper and pomegranate paste

Ingredients

Quantity Ingredient
3 garlic cloves, peeled
1 small red bullet chilli, seeded and scraped
2 teaspoon salt
1/2 teaspoon white peppercorns, crushed
1 tablespoon Red pepper paste
3 tablespoons pomegranate molasses
2 tablespoons olive oil
1 teaspoon honey
125ml cold water
1 2.5 kg leg of lamb, bone in

Method

  1. To make the red pepper and pomegranate paste, crush the garlic and chilli with the salt to a smooth paste. Pound the white peppercorns to a coarse powder and mix with the garlic and chilli. Stir in the Red Pepper Paste, molasses, oil, honey and water. Rub the paste all over the lamb and leave to rest at room temperature for a couple of hours.
  2. When ready to cook, preheat the oven to the highest temperature. Place the lamb in a roasting tray and put it in the oven. Cook for 15 minutes, then lower the temperature to 160°C. Roast for a further 15 minutes for each 500 g weight to cook the lamb pink. (Increase the cooking time to 20–25 minutes for each 500 g for bettercooked lamb.) When cooked, remove from the oven, cover loosely with foil and leave to rest for 20 minutes before carving. Serve drizzled with some of the pan juices.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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