Slow-roast Persian Lamb With Pomegranate Salad

Total Time: 4 hrs Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat oven to 160c/140c fan/gas 3.
• 2 in a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.
• 3 scatter the onion over a casserole dish or a deep roasting tin.
• 4 place the lamb on top of the onions.
• 5 pour the glaze over the lamb. rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• 6 cover the dish with a lid or the tin with a large piece of foil.
• 7 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.
• 8 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.
• 9 just before serving, gently toss all the salad ingredients together.
• 10 serve the lamb with its sauce, the salad and some warmed flatbreads.