I know another big hunk of meat ( can I cook anything else) But this is a lovely way to feed people on a Friday night plenty of salads and flatbreads, it feels instantly social digging into a plate together and since we are currently lacking a dining table its easier to eat from a coffee table no need to carve just scoop and stuff in your mouth
I have wanted to cook lamb with pomegranate molasses for ages. I just never quite got it together when living in Bristol where the tiny store round the corner from me sold litres of the stuff. However on moving up here I couldn’t find it anywhere I was debating making my own and needed to wait until pomegranates came into season in Sept/Oct then I wandered into the heaven that is Kaya Food Centre with two stores in Central Nottingham (Alfreton Road & Upper Parliament St). Kaya which stocks a massive range of world foods every dried grain,pasta, cheese, olives , flatbreads as well as Halal Meats, Fresh Fruit and Vegetables.
I got a bargain piece of shoulder of lamb from the butcher, it was the leftover cut from a rolled shoulder still plenty of meat left but not the most attractive cut before cooking , all sticky out bones and ribs.
But this recipe would work with a whole shoulder or a leg of lamb. The sourness of the pomegranate cuts through the fatty lamb and is sweet with the roasted onions and garlic making a perfect gravy. I keep using the same basic premise for these slow cook cuts , slow cooking first then a roast to crisp the outside and make juices go sticky.
Once pomegranates come into season I would probably scatter some fresh pomegranate seeds into the juice before serving.
100ml of pomegrante mollasses
100ml of water
3 large onions finely sliced
4 cloves of garlic roughly chopped
- If possible leave the lamb to marinade for a few hours in the mollasses
- Place the onions and garlic in the bottom of a cast iron lidded pan , add the water
- Add the lamb on top and pour over the pomegranate mollases rubbing it into the lamb
- Cover and place in the oven at 150degC for 3 hours for a 1kg joint ( add 20 minutes extra per 500g)
- Remove the lamb joint from the juices, pour the juices into a bowl leave for half an hour to allow the fat to move to the top. Skim off the fat and discard.
- Return the lamb and skimmed juice to the oven in a roasting tray, You can drizzle over some extra pomegranate molasses at this point
- Cook for 30 minutes at 190degC until the juices are bubbling and lamb is browned
- Serve by slicing the lamb into chunks on a large platter covered with the juices and caramalised onions and garlic
Although I may cook got for big hunks of meat I always want lots of salad and with autumn here are two of my favourites for those vegetables delicious wrapped with the lamb in strips of lavash ( flat bread) thin as parchment paper
Roasted Cauliflower with Pepper Preserved Lemon and Black Olive Salad
This is a salad that uses all my fridge goodies to create a bright sunny salad even in winter. Salty black olives, home preserved lemons , roasted red peppers ( I buy bags of red peppers when they are glutting and roast them in the oven . They keep for weeks in a jar with olives and olive oil , I do the same with roasted garlic)
- Cut the cauliflower into small floret , place on a baking sheet and season with paprika and salt
- Drizzle with olive oil , roast at 190degc for 25 minutes
- Mix with chopped preserved lemon , black olives, roasted red peppers & fresh parsley
- Dress with olive oil and lemon juice.
Beetroot and Mint Yogurt
- Cut the beetroot into medium chunks , sprinkle with cumin seeds and salt.
- Drizzle with olive oil and roast for 25 minutes at 190degC
- Mix with yogurt and fresh chopped mint