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Herby slow-cooked lamb with shallots and pomegranate
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5 tbsp zaatar
1½ tsp ground cumin
8 garlic cloves, crushed
4 tbsp lemon juice
4 tsp olive oil
Waitrose & Partners Whole Boneless New Zealand Lamb Shoulder (about 1.4kg)
400g Waitrose & Partners Shallots, halved (or quartered)
2 tbsp pomegranate molasses
1 /3 x 25g pack parsley, leaves picked
1 /3 x 25g pack mint, leaves picked
3 tbsp pomegranate seeds
cooked pilau rice (optional)
1. Mix together the zaatar, cumin, garlic, lemon juice and oil in a bowl; season. Rub the marinade all over the lamb, then put the meat in a roasting tin. Arrange the shallots around the lamb and drizzle with the pomegranate molasses, then set aside for 30 minutes to allow to come to room temperature before cooking.
2. Preheat the oven to 160˚C, gas mark 3. Cover the lamb with foil and roast for 1 hour 30 minutes. Uncover and cook for 1 hour more. Remove the lamb from the oven, lift onto a carving board and rest for 20 minutes, covered loosely with foil.
3. Meanwhile, use a slotted spoon to scoop the shallots into a bowl. Add the herbs and pomegranate seeds and toss together; transfer to a warm serving dish. Put 5 tbsp of the cooking juices (avoiding the fat) into a small bowl. Slice the lamb and serve it on top of the cooked pilau rice, if using, with the shallots, reserved juices and mint sauce spooned over.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Feb 27 12:49:47 GMT 2020.
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