Shredded Slow Roasted Lamb – Lamb shoulder marinated overnight in lemon, garlic and spices then slow roasted and glazed with sticky pomegranate reduction. Pulled apart and served with pomegranate seeds and fresh herbs.
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- Zest and juice from 1 lemon
- 4 garlic cloves, roughly chopped
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp salt
- 1 tsp ground black pepper
- 1.5 kg lamb shoulder with bone, trimmed of fat
- 1 large onion, roughly chopped
- 1 litre pomegranate juice
- 4 tbsp honey
- Small handful fresh mint and coriander, roughly chopped, to serve
- Seeds from 1 pomegranate, to serve
- For the marinade, combine lemon juice and zest with garlic, cinnamon, cumin, salt and pepper in a small bowl.
- Place lamb shoulder in a large dish. Pierce all over with a small sharp knife, then pour marinade over and massage into the meat and piercings. Cover with clingfilm and leave to marinade overnight in the fridge.
- Remove lamb from fridge 1 hour before cooking. Preheat oven to 160°C/320°F/gas 3. Place lamb in a large roasting dish and scatter chopped onion around the meat then pour pomegranate juice into the dish. Cover dish with tinfoil and roast for 4 hours.
- To make the glaze, take roast out of the oven and remove the foil then carefully spoon liquid into a large saucepan with the honey. Re-cover meat and return to the oven. Meanwhile, leave juices to boil over high heat until reduced and is thick and syrupy, about 30 minutes.
- To finish cooking, increase oven temperature to 220°C/430°F/gas 7. Remove foil from lamb and pour half the glaze over the meat. Roast for 15 minutes, then pour the rest of the glaze over the lamb and cook for another 15 minutes.
- To serve, use two forks to pull meat away from the bone and serve shredded lamb on a platter scattered with pomegranate seeds, fresh mint and coriander leaves.