Slow-roasted lamb with pomegranate glaze

Slow-roasted lamb with pomegranate glaze

By
From
What's for Dinner?
Serves
4-6
Prep
10 mins
Cooking time
360 mins
Photographer
Gorta Yuuki

For this dish you need either a shoulder of lamb or a leg of lamb with the bone still intact. the shoulder has more flavour, but can be harder to source. by roasting on the bone you get more flavour and because the meat cooks for so long, it falls off the bone.

Ingredients

Quantity Ingredient
2 tablespoons pomegranate molasses
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon chilli flakes
salt and freshly ground black pepper
2kg shoulder of lamb
500ml chicken stock

Method

  1. Preheat the oven to 160°C.
  2. Prepare the glaze by mixing together the pomegranate molasses, oil, garlic, chilli, salt and pepper.
  3. Use a sharp knife to make deep slashes in the lamb. Rub the glaze all over, massaging it in well to the slashes. Place in a flameproof baking dish and add the stock. Cover with foil and roast in the oven for 5 hours, turning occasionally.
  4. After 5 hours, remove the foil and return the lamb to the oven for a further hour, turning two or three times. Ensure the lamb is cooked until it is literally falling apart. Remove the lamb from the oven, cover with foil and keep warm.
  5. Place the baking dish over medium heat and bring the cooking liquid almost to the boil. Use a wooden spoon to stir in all the flavours from the bottom of the pan. Pour the juices over the lamb and serve with salsa verde and couscous.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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