Slow Roasted Lamb Shoulder with Middle Eastern Flavours
Ingredients:
• 1 lamb shoulder. Bone in • 4 red onions quartered • 1 x 10cm piece of ginger, grated • 5 fat garlic cloves crushed • 1 heaped tsp coriander powder • 1 heaped tsp cumin • 1 tsp dried rosemary • 2 Tblsp pomegranate molasses • 2 Tblsp olive oil • Juice of one lemon • Fresh coriander • Pomegranate seeds • Salt and pepper
Method:
• Turn the oven on to 150°C • Mix the ginger, garlic, olive oil, pomegranate molasses, lemon juice and spices in a bowl • Stab the lamb should all over with a thin sharp knife and season well with salt and pepper • Pour the marinade over the lamb and rub in well all over • Place the onions in a roasting tray and place the marinated lamb on top • Cover with a piece of baking paper and then tightly with foil • Cook in the over for 4-5 hours until meltingly tender • Serve with fresh coriander and pomegranate seeds
Sauce:
Mix 5 tablespoons of Greek yogurt with 1 tablespoon of chopped fresh coriander, a squeeze of lemon, cracked black pepper and a drizzle of extra virgin olive oil.
• 1 lamb shoulder. Bone in • 4 red onions quartered • 1 x 10cm piece of ginger, grated • 5 fat garlic cloves crushed • 1 heaped tsp coriander powder • 1 heaped tsp cumin • 1 tsp dried rosemary • 2 Tblsp pomegranate molasses • 2 Tblsp olive oil • Juice of one lemon • Fresh coriander • Pomegranate seeds • Salt and pepper
Method:
• Turn the oven on to 150°C • Mix the ginger, garlic, olive oil, pomegranate molasses, lemon juice and spices in a bowl • Stab the lamb should all over with a thin sharp knife and season well with salt and pepper • Pour the marinade over the lamb and rub in well all over • Place the onions in a roasting tray and place the marinated lamb on top • Cover with a piece of baking paper and then tightly with foil • Cook in the over for 4-5 hours until meltingly tender • Serve with fresh coriander and pomegranate seeds
Sauce:
Mix 5 tablespoons of Greek yogurt with 1 tablespoon of chopped fresh coriander, a squeeze of lemon, cracked black pepper and a drizzle of extra virgin olive oil.
- Store:
- The Meat Room
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