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    You are in: Home / Recipes / Slow-Roast Persian Lamb With Pomegranate Salad Recipe
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    Slow-Roast Persian Lamb With Pomegranate Salad

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    30 mins

    3 hrs 30 mins

    Lou van's Note:

    From Olive magazine, posted for ZWT6, serve with buttered couscous.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 160C/140C fan/gas 3.
    2. 2
      In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.
    3. 3
      Scatter the onion over a casserole dish or a deep roasting tin.
    4. 4
      Place the lamb on top of the onions.
    5. 5
      Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
    6. 6
      Cover the dish with a lid or the tin with a large piece of foil.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Just before serving, gently toss all the salad ingredients together.
    10. 10
      Serve the lamb with its sauce, the salad and some warmed flatbreads.

    Ratings & Reviews:

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    Nutritional Facts for Slow-Roast Persian Lamb With Pomegranate Salad

    Serving Size: 1 (156 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 95.5
     
    Calories from Fat 43
    45%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 10.6 mg
    0%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 1.7 g
    6%
    Sugars 9.8 g
    39%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    pomegranate molasses

    lamb shoulder

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