Slow Roast Persian Lamb With Pomegranate Salad Recipes

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SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD



Slow-roast Persian lamb with pomegranate salad image

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h50m

Number Of Ingredients 13

4 tbsp pomegranate molasses
1 tsp ground cumin
juice 1 lemon
1 tbsp olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 shoulder of lamb, weighing about 1.6kg, lightly scored
seeds 2 pomegranates
handful flat-leaf parsley leaves
100g bag watercress
1 small red onion, finely diced
1 tbsp olive oil
flatbreads, to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
  • Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
  • Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD



Slow-Roast Persian Lamb With Pomegranate Salad image

Make and share this Slow-Roast Persian Lamb With Pomegranate Salad recipe from Food.com.

Provided by Lou van

Categories     Lamb/Sheep

Time 4h

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons pomegranate molasses
1 teaspoon ground cumin
1 lemon, juice of
1 tablespoon olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 lamb shoulder, weighing about 1 . 6kg, lightly scored
2 pomegranates, seeds only
handful flat leaf parsley
100 g watercress
1 small red onion, finely diced
1 tablespoon olive oil
flat bread, to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3.
  • In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.
  • Scatter the onion over a casserole dish or a deep roasting tin.
  • Place the lamb on top of the onions.
  • Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
  • Cover the dish with a lid or the tin with a large piece of foil.
  • Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour.
  • When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
  • Just before serving, gently toss all the salad ingredients together.
  • Serve the lamb with its sauce, the salad and some warmed flatbreads.

Nutrition Facts : Calories 95.5, Fat 4.8, SaturatedFat 0.7, Sodium 10.7, Carbohydrate 14.5, Fiber 1.7, Sugar 9.8, Protein 1.5

WARM SHREDDED LAMB SALAD WITH MINT AND POMEGRANATE



Warm Shredded Lamb Salad with Mint and Pomegranate image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 8

1 lamb shoulder (approximately 5 1/2 pounds)
4 shallots, halved but not peeled
6 cloves garlic
1 carrot, peeled and halved
Maldon or other sea salt
2 1/4 cups boiling water
Small handful freshly chopped mint
1 pomegranate

Steps:

  • Preheat the oven to 250 degrees F.
  • On the stovetop, brown the lamp, fat-side down, in a large roasting pan. Remove when nicely browned across its middle (you won't get much more than this) and set aside while you fry the shallots, garlic and carrot briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with the salt, gently for a couple of minutes. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a boil, then tent with foil and put in the preheated oven.
  • Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.
  • If you want to cook the lamb the day you're going to eat it, heat the oven to 325 degrees F and give it 5 hours or so. The point is to find a way of cooking that suits you: you know what sort of pottering relaxes you and what makes you feel constrained; how much time you've got, and how you want to use it. Don't let the food, the kitchen or the imagined expectations of other people bully you.
  • With the homily over, about 1 hour before you want to eat, remove the lamb from the pan to a large plate or carving board - not that it needs carving; the deal here is that it's unfashionably overcooked, falling to tender shreds a the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavor it deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it.
  • To finish the lamb salad, simply pull it into pieces with a couple of forks on a large plate. Sprinkle with more sea salt and some freshly chopped mint, then cut the pomegranate in 1/2 and dot with the seeds from 1 of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jeweled pips with a safety pin ever again. Simply hold the pomegranate 1/2 above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the glassy red, juicy beads will start raining down.
  • Take the other 1/2 and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.
  • What I do with the leftovers is warm a pita bread in the microwave, and then spread it with a greedy dollop of hummus, then take the chill off the refrigerated lamb in the microwave and stuff the already gooey pita with it. Add freshly chopped mint, black pepper and whatever else you like; raw, finely chopped red onion goes dangerously well.

PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE



Pulled lamb shoulder with sticky pomegranate glaze image

Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze

Provided by Cassie Best

Categories     Dinner, Main course

Time 5h20m

Number Of Ingredients 12

4 garlic cloves , chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oregano
1 lemon , quartered, pips removed
1 ½kg bone-in lamb shoulder joint
2 red onions , cut into wedges
1l carton pomegranate juice
2 tbsp clear honey
250g natural yogurt
100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
small handful mint leaves, chopped

Steps:

  • Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
  • Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
  • Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
  • Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium

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