Six Hour Slow Roasted Lamb Shoulder


And here it is. My Six Hour Slow Roasted Shoulder of Lamb with a Green Herby Marinade and Sauce. This was the biggest hit of my Cook for Syria Supper Club in March 2018 and it’s perfect for a lazy Sunday dinner or in fact, just any dinner. Check out my stories/highlights on Instagram @melizcooks for the recipe video. 

INGREDIENTS
1 large shoulder of lamb, bone-in (approx 2kg, if there is too much excess fat, trim it off slightly)
3 tbsp extra virgin olive oil
4 tbsp pomegranate molasses 
3 tbsp lemon juice
4 tbsp red wine vinegar
2 tbsp honey
1 heaped tsp oregano
1 tsp pul biber
2 heaped tbsp 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

METHOD 
Preheat oven to 150c fan (170c conventional). 

Mix 1 tbsp of the olive oil with 2tbsp each of the molasses, lemon juice, red wine vinegar and stir well. Add 1 tbsp of honey, oregano, pul biber, 1 heaped tbsp finely chopped fresh mint and a really good pinch of salt. Lightly score top of lamb and sit in a tray on top of the red onion, and the garlic bulb halves. Pour 3-4tbsp of herby sauce over the lamb (DO NOT let the spoon touch the lamb or contaminate the sauce), season with freshly milled black pepper, pour 250ml water in the tray (add a little more water half way through if necessary), cover tray tightly with foil and place in preheated oven at 140C Fan (160C conventional) on bottom shelf. 

Slow cook for approx 6 hrs (or a little more), baste every 2 hrs, covering tray tightly back up with foil (I turn the heat up to 160fan for the last hour or so). If you feel like the lamb isn’t crisping up as much as you’d like, take off foil for last 20 mins. (If you have a joint that’s 2.2kg or more, add another 100ml water to the tray and cook for an hour more covered with foil). 

Top up the herb sauce for serving with the remaining 2 tbsp extra virgin olive oil, 2 tbsp pomegranate molasses, 1 tbsp 1 tbsp honey, 1 tbsp lemon juice, 2 tbsp red wine vinegar and finely chopped coriander, and finely chopped fresh mint. Serve the lamb with toasted pine nuts, pomegranate seeds and the herby green sauce. For a full feast serve with cacik (cucumber, garlic, mint yoghurt) and roast potatoes/vermicelli rice, Roasted Cauliflower with Tahini Sauce (recipe also on here), a green salad and crusty bread/pitta.
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Comments

  1. Anonymous3:12 am

    This was absolutely delicious as our Christmas meal!

    ReplyDelete

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