Spiced pomegranate shoulder of lamb
Friday 22 March 2013
I'm done with formal meals, even on traditional occasions such as Easter. This is much more my style – interactive, assemble-your-own meals that get everyone excited before they've even started eating.
2kg/4lb shoulder of lamb, bone in
4 tbsp pomegranate molasses
1 tbsp olive oil
1½ tsp ground allspice
1 tsp ground cinnamon
1 tsp dried chilli flakes
4 garlic cloves, crushed
1 tsp salt
For the salad
200g/7oz bulgur wheat
Juice 1 lemon
2 garlic cloves, crushed
¼ tsp ground cinnamon
¼ tsp ground allspice
3 tbsp olive oil
Small bunch flat-leaf parsley, leaves only
Small bunch mint, leaves only
1 red onion, sliced
100g/3½oz pomegranate seeds
Arabic flatbread and Greek yoghurt dressed with oil and a pinch of paprika
Preheat the oven to 200C/400F/Gas6. Use a sharp knife to make small incisions all over the lamb. Place it in a large roasting dish and squeeze the juice of the lemon over the lamb. In a small bowl, mix together the pomegranate molasses, olive oil, allspice, cinnamon, chilli flakes, garlic and salt, and rub the mixture all over the lamb. Roast for 30 minutes then cover the roasting tin in foil so it's well sealed and roast for 4½ hours, uncovering for the final 20 to 30 minutes, until the lamb is meltingly tender and golden. Allow to rest for 30 minutes before serving.
While the lamb is resting, make the salad. Soak the bulgur wheat in cold water until tender, following packet instructions. Lightly whisk the lemon juice, garlic, spices and olive oil together in a serving bowl. Just before serving, toss the bulgur wheat into the dressing with the remaining salad ingredients and season with salt. Use two forks to shred the lamb and serve with heated Arabic flatbread and Greek yoghurt.
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