Slow Cooked Pulled Lamb With Pomegranate Glaze Recipes

PULLED LAMB WITH POMEGRANATE

Steps:

• Combine grated garlic cloves, cinnamon, cumin, cardamom, paprika powder, salt, pepper, lemon juice, and olive oil in a small bowl. Rub the lamb with it and marinate for at least a couple of hours (up to 24 hours). Remove from the fridge one hour before roasting.
• Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit. Place the lamb with the fat side up in a roasting pan and arrange the sliced onions around it. Pour the water around it. Cover tightly with aluminum foil and roast for 4 hours.
• Turn the heat up to 220 degrees Celsius/ 430 degrees Fahrenheit. Baste the meat with the juices from the pan, cover again and continue roasting for another 15 minutes. The meat should be really tender.
• Remove the foil, baste well again and roast for another 30 minutes to get a nice crust. Remove the meat from the pan and reserve the juices for drizzling over the shredded meat.
• While the meat rests shortly make the mint and pomegranate yogurt.
• Mix yogurt, honey, grated garlic, 2/3 of the pomegranate seeds, and 2/3 of the finely chopped mint. Adjust the taste with salt and pepper.
• Shred the lamb with two forks and serve drizzled with the roasting juices and sprinkled with the remaining pomegranate seeds and mint.
• Serve with mint and pomegranate yogurt.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD

Steps:

• 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.

LAMB BRAISED IN POMEGRANATE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
• Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
• Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
• Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
• Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
• Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
• Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

SLOW COOKED LAMB WITH STICKY POMEGRANATE GLAZE

Steps:

• Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth.
• Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
• Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hours.
• Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 minutes Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 minutes.
• Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

SLOW COOKED LEG OF LAMB

Steps:

• Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
• Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
• There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.

ROAST LAMB WITH POMEGRANATE GLAZE

Steps:

• Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
• To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.