Pomegranate Slow Roasted Spiced Pulled Lamb Shoulder Recipe

What a treat for the bank holiday. This has to be one of my favourite things when we are in the house all afternoon. The smells from the kitchen are amazing and the spiced meat just melts in your mouth whilst it still has a crispy crust. I saw the recipe for the pomegranate online and adapted it to our own recipe it added a really nice flavour and made a really delicious dipping sauce.

Ingredients (serves 4-6)

For the spice rub

  • 2 tsp fennel seeds
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 2 tsp turmeric
  • 2 large garlic cloves, peeled and roughly chopped
  • 1 tbsp dried oregano
  • 1 tsp black peppercorns
  • 1 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil

For the lamb

  • 1 lamb shoulder
  • 1 ltr pomegranate juice
  • 2 lemons, quartered
  • 2 red onions, peeled and quartered

Directions

  1. Add all of the spice rub ingredients except the olive oil into a coffee or spice grinder and blitz to make a paste. Tip in the olive oil and give it a good mix. Score the lamb and rub in the spice mixture on both sides using up all of the rub. If you can leave overnight or all day in the fridge so the lamb really takes on the flavours.
  2. Pre heat oven to 200 degrees (fan). Add the lamb to a roasting dish and cook for 30 minutes uncovered.
  3. Turn the heat down to 120 degrees (fan). Add the pomegranate juice and tuck in the onions and lemon. Cover with foil and bake for 5-6 hours.
  4. Once cooked transfer the meat to a warm plate and cover with foil. Pass the cooking through a sieve into a bowl. Allow the fat to separate and spoon the fat off the top. Put into a small saucepan and reduce while you pull the lamb apart. Serve and Enjoy.

 

 

 

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