Six hour slow cooked shoulder of lamb recipe courtesy of Meliz Cooks.
Slow Cooked Lamb Shoulder Recipe by Meliz Cooks
Mix 2 tbsp each olive oil, pomegranate molasses, lemon juice, red wine vinegar and stir well. Add honey, oregano, pul biber, 1 heaped tbsp finely chopped fresh mint and good pinch of salt.
Lightly score top of lamb and sit in a tray on top of the red onion, and halved garlic bulb. Pour 3-4tbsp of herby sauce over the lamb (DO NOT let spoon touch the lamb/contaminate sauce), season with freshly milled black pepper, pour 250ml water in tray (add a little more water half way through if necessary), cover tray tightly with foil and place in preheated oven at 140C (fan) on the bottom shelf.
Slow cook for approx 6 hrs (no harm in a little more), baste every 2 hours, covering tray tightly back up with foil. If you feel like the lamb isn’t crisping up as much as you’d like, take off foil for last 20 mins or so.
Top up herb sauce for serving with the remaining 2 tbsp each extra virgin olive oil, lemon juice, red wine vinegar and finely chopped coriander and 1 tbsp each pomegranate molasses and finely chopped fresh mint.
Serve lamb with toasted pine nuts, pomegranate seeds and the herby green sauce.
Serve with cacik (tzatziki), vermicelli rice, salad, and my Roasted Spiced Cauliflower.
If you have a lamb shoulder or large cut of meat for roasting that’s 2.2kg or more, add another 100ml water to tray and cook 45 mins-hour more).