Slow-Roast Persian Lamb With Pomegranate Salad

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READY IN: 4hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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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