Slow-Roast Persian Lamb With Pomegranate Salad Recipe

Name: Slow-Roast Persian Lamb With Pomegranate Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons pomegranate molasses, 1 teaspoon ground cumin, 1 lemon, juice of, 1 tablespoon olive oil, and more.

Yes, Slow-Roast Persian Lamb With Pomegranate Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow-Roast Persian Lamb With Pomegranate Salad

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