Slow Roasted Pulled Lamb Shoulder
Bring everyone together with this take on a traditional roast. An absolutely delicious melt in the mouth shoulder of lamb – trust me, you will love it!
Once it’s prepared, cover it, place it in the oven and forget about it for five hours. When it’s ready, place in the middle of the table accompanied with potatoes or flat breads, tzatziki, chips and a large salad and let everyone help themselves.
Ingredients:
1 large shoulder of lamb, trimmed of excess fat and scored all over with a sharp knife (you can use leg of lamb too).
1 tbsp Dijon mustard
4 garlic cloves, blended
1 shallot, blended
2 tbsp olive oil
2 tbsp pomegranate molasses
1 tbsp honey (Tip: Heat the spoon with hot water first)
Juice of 1 lemon
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp chilli flakes
1 tsp dried oregano
1 tsp dried mint
2 tbsp finely chopped parsley
Sea salt
Freshly ground black pepper
For the topping:
Pomegranate seeds
Chopped parsley
Chopped mint
Method:
Set the oven to 170c/gas mark 3.
Place all the ingredients for covering the lamb in a small bowl and whisk with a fork.
Massage all over the lamb and place in a baking tray, add 2 cups of water and wrap loosely with baking paper, then with double foil. Bake for 4 1/2 hours.
Take out of the oven, remove the foil and baking paper and put back in the oven to cook for a further 30 minutes.
Place the lamb on a large platter or wooden board, cover with foil and let it rest for 15 minutes.
Sprinkle with pomegranate seeds, chopped mint and chopped parsley. Shred with two forks and serve with potatoes, flatbreads, tzatziki, chips and salad!
