AROMATIC SLOW-COOKED LAMB SHOULDER RECIPE
PREP: 20 minutes
COOKING: 5¾ hours
Aside from it being delicious, the best thing about this lamb is you can put it on in the morning and head out for a while with the smug knowledge that lunch will be waiting for you when you get home.
- 1.8–2kg lamb shoulder
- 8 garlic cloves, peeled
- 2 tablespoon coriander seeds
- 2 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 teaspoon sea salt
- ¼ cup olive oil
- 2 lemons, thinly sliced
- 2 red onions, sliced
- ¼ cup pomegranate molasses
- 2 tablespoon honey
- 2 tablespoon wholegrain mustard
- ¼ cup red wine vinegar
- ⅓ cup toasted pine nuts
- ⅓cup pomegranate seeds
1 small handful of coriander leaves
How to Prepare
1. Bring the lamb to room temperature and make a few incisions across the top of the meat. Warm Up your oven to 220°C (425°F).
2. Using a mortar and pestle, pound the garlic, spices, and sea salt into a coarse paste. Add the olive oil, then rub the paste over the lamb, pushing it into the incisions as much as possible.
3. Layer the lemon and red onion slices over the base of a roasting pan, then place the lamb on top. Pour ¹/³ cup water into the tin and roast for 30 minutes. Reduce the oven temperature to 120°C, tightly cover the tin with foil, and cook for about 4½ hours or until the lamb is very tender.
4. Close to the finish of the cooking time, combine the pomegranate molasses, honey, mustard, vinegar, and ¼ cup water in a small saucepan and bring to the boil.
5. Pour the pomegranate glaze over the lamb. Increase the heat back to 220°C and cook,
uncovered, for a final 40 minutes or until the lambskin is beginning to crisp up.
6. Sprinkle the lamb with pine nuts, pomegranate seeds, and coriander leaves.
Spoon the lemon and onion slices on the top to serve.
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