Serves 12 (easily halved)
Preheat oven to 160 fan (180c convection)
8 tbsp pomegranate molasses
2 tsp cumin
juice 2 lemons
4 garlic cloves crushed
2, 1.5 legs of lamb scored lightly
2 red onions roughly chopped
Salad
2 handfuls flat leaf parsley (reserve some to serve and scatter over lamb)
200g watercress
2 red onions diced
2 tbsp olive oil
Yoghurt sauce
Handful mint, parsely finely chopped (reserve some to serve and scatter over lamb)
2 cloves garlic finely chopped
seasoning
juice half a lemon
1 tsp cumin
Flatbreads - at least 2 each
Method
Mix marinade ingredients in a bowl: molasses, cumin, lemon juice, olive oil, garlic
Scatter onion in casserole dish or deep roasting tin
Put lamb on top and pour over glaze.
Add 400ml of water to the bowl the marinade was in to rinse then pour around - not over - the lamb.
Cover the dish and roast for 3 hours
Remove lid and roast for 30 mins to bring some colour to the lamb
Pour off juice and remove fat then add a little juice to the sliced lamb on a serving plate and scatter some chopped herbs and pomegrante with the rest served in a jub alongside.
Toss salad ingredients together and place on a serving dish
Amalgamate yoghurt ingredients and pop in a serving dish topped with a sprig of mint
Serve with warm flatbreads
Enjoy!
Comments
Post a Comment