Name: Slow-cooked lamb with pomegranate glaze
Prep time: 10 min
Cook time: 120 min
Total time: 10 min
Ingredients: 1.5-2 kg lamb shoulder; 1 large onion; 2 cloves garlic, crushed; 1 Tbsp dairy-free spread or olive oil; Juice of 1 lemon; 1 tsp ground cumin; 1 tsp cinnamon (optional); 1 glass of water or white wine; For the glaze:; 2 Tbsps pomegranate molasses; 2 Tbsp honey; Juice of 1 pomegranate; To serve:; 1 pomegranate, seeds; mint leaves, shredded

Slow-cooked lamb with pomegranate glaze

15 Dec 2019

by Dinna

Prep Time

10 minutes

Cook Time

120 minutes

Total Time

10 minutes

Background

If you’re after a nice, festive recipe for a Christmas or New Year's Eve party, dinner party, try this slow-cooked lamb with Pomegranate glaze! It takes almost 4 hours to cook, but the oven does most of the job for you! The slow-cooking part can be done days before your event, so you only need to do the glazing, which by the way can easily burn, so do be careful! Serve it with festive side dishes (mash, pilaf or roasted veggies) - or shred it and serve it in flatbread with a crispy salad and chilli sauce.

Ingredients

1.5-2 kg lamb shoulder
1 large onion
2 cloves garlic, crushed
1 Tbsp dairy-free spread or olive oil
Juice of 1 lemon
1 tsp ground cumin
1 tsp cinnamon (optional)
1 glass of water or white wine
For the glaze:
2 Tbsps pomegranate molasses
2 Tbsp honey
Juice of 1 pomegranate
To serve:
1 pomegranate, seeds
mint leaves, shredded

Instructions

Mix the garlic, spread/oil, lemon juice and spices and massage it into the lamb. Marinate it for at least an hour - overnight would be ideal (if you don’t have time to marinate, cut little slits into the meat and push some of the garlic spread into them with your finger).
Set the oven temperature to 160°C.
Cut the onion into wedges.
Put the lamb & onion in a roasting dish, then pour the water or wine around them. Cover the tin with foil and put it in the middle of the oven. Slow-roast for 3- 3.5 hours. Turn over the lamb once or twice during the roasting.
Meanwhile, mix the glaze in a small bowl.
After 3 hours, remove the foil. The meat should be coming off the bone easily - if not, cook for a bit longer.
Brush the glaze all over the lamb and roast for a further 20-30 minutes, without a cover. Do check the lamb regularly - the glaze can burn easily!
When the lamb has a nice, caramelised glaze, transfer it to a serving plate to rest. Cover it with foil and tea towel to keep warm.
Reduce the cooking jus into a sauce/ gravy. (You can add wine, crème fraîche, cornflour, chilli or mint sauce to it, according to your liking and serving).
Using two forks, pull the meat off the bone and shred it. Serve with your chosen sides dishes with the gravy or in a wrap with a salad and sauce.