Slow-roasted Lamb With Pomegranate, Tahini, Herb Salad & Red Wine Jus
  1. Score the lamb lightly in a criss-cross pattern

  2. Mix garlic, spices, pomegranate molasses, lemon zest, olive oil, salt and pepper. Rub all over and leave 30-60 mins if possible

  3. Preheat oven to 160°C fan

  4. In a tray, add onion and garlic. Place lamb on top

  5. Pour in stock, pomegranate molasses and lemon juice. Cover tightly with foil

  6. Roast 2-2½ hours until tender

  7. Remove foil, increase heat to 220°C. Roast another 15 mins until caramelised

  8. Rest 20 mins, then slice or shred

  9. Scoop out the roasted onions and garlic. Place in a pan with red wine and rosemary

  10. Simmer until reduced and glossy. Stir in cranberry sauce. Loosen with a splash of stock if needed, then strain

  11. Whisk tahini with lemon, salt and cold water until smooth

  12. Mix herbs with lemon zest, olive oil and salt

  13. Quick-pickle the cucumbers for 15-20 mins

  14. Pile lamb onto a platter. Drizzle tahini and the jus. Scatter herbs and serve with pickles

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Course

CuisineMiddle Eastern

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 3h

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