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Six Hour Slow Roasted Shoulder of Lamb




INGREDIENTS

4 tbsp olive oil
3 tbsp pomegranate Molasses 
4 tbsp lemon juice
4 tbsp red wine vinegar
1 tbsp honey
1 heaped tbsp oregano
1tsp pul biber 
2 heaped tbsp fresh mint, finely chopped
3/4 tsp sea salt flakes
1.8-2kg shoulder of lamb
1 large red onion, thickly sliced 
1 garlic bulb, halved
3/4 tsp freshly milled black pepper
250ml water
2 tbsp finely chopped fresh coriander 
100g toasted pine nuts 
100g pomegranate seeds

METHOD

Preheat oven to 140C (fan) / 160C conventional. 

Add 2 full tbsp each olive oil, pomegranate molasses, lemon juice, red wine vinegar to a bowl and stir well. Add 1tbsp honey, stir, then add 1 heaped tsp dried oregano, 1 tsp pul biber and 1 heaped tbsp finely chopped fresh mint and a good pinch of salt. 

Very lightly score the top of a 1.8-2kg lamb shoulder joint that is sitting in a tray on top of the thickly sliced red onion and halved garlic bulb. 

Pour 3-4tbsp of the herby sauce over the lamb (without contaminating the sauce with the raw meat as the remaining sauce will be served with the cooked lamb), and season well with freshly milled black pepper. 

Pour 250ml water in the tray (I add a little more water half way through if I feel it’s necessary), cover the tray tightly with foil and place in a preheated oven at 140C (fan) on the bottom shelf. 

Slow cook for a minimum of 6 hrs (a little more will not hurt at all), and baste every 2 hours, covering the tray tightly back up with the foil when it goes back in the oven. 

If you feel like the lamb isn’t crisping up as much as you’d like, take off the foil for the last 20 mins or so. Before the lamb is cooked, top up the herb sauce made earlier with the remaining 2 tbsp each of extra virgin olive oil, lemon juice, red wine vinegar, and add 2tbsp finely chopped coriander and 1 tbsp each pomegranate molasses and finely chopped fresh mint. 

This will be served as the dressing with the lamb. Serve the lamb with the herbs green sauce, toasted pine nuts, and pomegranate seeds. 

For a full feast serve with cacik (cucumber, garlic, mint yoghurt) and roast potatoes/vermicelli rice, my Roasted Cauliflower with Tahini Sauce (recipe coming), a green salad and crusty bread/pitta.

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