Slow cooked, melt in the mouth lamb with a delicious Moroccan glaze makes a wonderful easy Sunday lunch dish.  You can use either a leg of lamb or shoulder. The beauty about this dish is it requires minimum effort yet is packed with flavour.

Slow Roasted Lamb with Pomegranate Glaze

Overview

Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.


What’s good about it?

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INSTRUCTIONS

  1. Heat the oven to 150C, gas mark 2.
  2. Mix together the oil, spices, garlic and molasses. Rub all over the lamb.
  3. Place the lamb in a roasting tin. Pour in the meat stock.
  4. Cover with foil and cook for 4 hours.
  5. Remove the foil. Turn up the oven to 180C, gas mark 4. Cook the lamb for a further 30 minutes to brown the skin.
  6. Remove from the oven. Place on a board and allow to rest for 20 minutes
  7. Strain the meat juices from the pan through a sieve and pour into a saucepan. Bring to the boil and simmer to concentrate the juices slightly. Season to taste.
  8. Slice the lamb and serve with the meat juices.

Did you Know?

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INGREDIENTS

Serves 6

1 large leg of lamb 2-3kg

1tbsp olive oil

1tsp ground cumin

1tsp ground cinnamon

salt and pepper

2 garlic cloves crushed

3tbsp pomegranate molasses

1/2 tsp ground sumac

500ml meat stock