Slow-roast Persian lamb with pomegranate salad

Name: Slow-roast Persian lamb with pomegranate salad
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps pomegranate molasses; 1 teaspoon ground cumin; 1 juice lemon; 1 Tbsp olive oil; 2 garlic cloves, minced; 1 onion, roughly chopped; 1 shoulder of lamb, weighing about 1.6kg, lightly scored; 2 seeds pomegranates; 1 handful flat-leaf parsley leaves; 100 grams watercress; 1 small red onion, finely diced; 1 serving flatbreads, to serve

If you have around 3 hours and 50 minutes to spend in the kitchen, Slow-roast Persian lamb with pomegranate salad might be a tremendous dairy free recipe to try. For 63 cents per serving, you get a side dish that serves 6. One serving contains 100 calories, 1g of protein, and 5g of fat. If you have onion, shoulder of lamb, onion, and a few other ingredients on hand, you can make it. Persian Pomegranate-Walnut Lamb Stew, Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita, and Rack of lamb with warm salad of mixed beans & slow-roast tomatoes are very similar to this recipe.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Lemon Juice

Olive Oil

Molasses

Garlic

Cumin

Onion

Equipment you will use

Casserole Dish

Bowl

Place the lamb on top of the onions.

Ingredients you will need

Onion

Lamb

Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around not over the lamb.

Ingredients you will need

Glaze

Water

Lamb

Equipment you will use

Bowl

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.

Ingredients you will need

Lamb

Equipment you will use

Aluminum Foil