Six hour slow cooked shoulder of lamb recipe courtesy of Meliz Cooks.
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Ingredients
- 1 large lamb shoulder approx 1.8-2kg
- 4 tbsp olive oil
- 3 tbsp Pomegranate Molasses
- 3 tbsp lemon juice
- 4 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp heapedoregano
- 1 tsp pul biber
- 2 tbsp heaped fresh mint finely chopped
- 2 tbsp finely chopped coriander
- 1 tsp salt
- 3/4 black pepper
- 1 large red onion cut into chunks
- 1/2 garlic bulb
- 2 tbsp pomegranate seeds
- 2 tbsp toasted pine nuts
Ingredients
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Instructions
- 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.
Recipe Notes
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).
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