Slow-Roast Persian Lamb With Pomegranate Salad

Name: Slow-Roast Persian Lamb With Pomegranate Salad
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6 serving(s)
Ingredients: 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

Submitted by Lou van

"From Olive magazine, posted for ZWT6, serve with buttered couscous."

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Ready In:: 4hrs
Ingredients:: 13
Serves:: 6

ingredients

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

directions

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.

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RECIPE SUBMITTED BY

Lou van

Dudley, 0

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket />  Happily married and the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= />   <a href=http://1.bp.blogspot.com/_HycMLGzpJjc/S-3vqYbQ-3I/AAAAAAAAAAo/UwzmbgtkT30/s1600/MischiefMakers.jpg[/img></a>

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