Slow Roast Persian Lamb With Pomegranate Salad Recipes

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SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD



Slow-roast Persian lamb with pomegranate salad image

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h50m

Number Of Ingredients 13

4 tbsp pomegranate molasses
1 tsp ground cumin
juice 1 lemon
1 tbsp olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 shoulder of lamb, weighing about 1.6kg, lightly scored
seeds 2 pomegranates
handful flat-leaf parsley leaves
100g bag watercress
1 small red onion, finely diced
1 tbsp olive oil
flatbreads, to serve

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.

Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD



Slow-Roast Persian Lamb With Pomegranate Salad image

Make and share this Slow-Roast Persian Lamb With Pomegranate Salad recipe from Food.com.

Provided by Lou van

Categories     Lamb/Sheep

Time 4h

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons pomegranate molasses
1 teaspoon ground cumin
1 lemon, juice of
1 tablespoon olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 lamb shoulder, weighing about 1 . 6kg, lightly scored
2 pomegranates, seeds only
handful flat leaf parsley
100 g watercress
1 small red onion, finely diced
1 tablespoon olive oil
flat bread, to serve

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.

Nutrition Facts : Calories 95.5, Fat 4.8, SaturatedFat 0.7, Sodium 10.7, Carbohydrate 14.5, Fiber 1.7, Sugar 9.8, Protein 1.5

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