Slow-roast Middle Eastern lamb

Name: Slow-roast Middle Eastern lamb
Prep time: 5 h
Total time: 5 h
Ingredients: 1 shoulder of lamb, bone in, approx. 1.8–2kg (4–4½ lbs); juice of 1 lemon; 4 tbsp pomegranate molasses; 2 onions, peeled and roughly chopped; 6 whole cloves garlic, peeled; handful chopped pistachios or toasted flaked almonds; handful chopped fresh mint leaves; handful chopped pistachios or toasted flaked almonds; flaked sea salt and freshly ground black pepper; 1 tbsp olive oil; handful pomegranate seeds; flaked sea salt and freshly ground black pepper; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp chilli powder; 1 tsp ground coriander (cilantro)

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
5 hr

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

There’s nothing better than knowing you have a roast in the oven that’s doing all of the work itself – when it comes out, all you need to do is present it at the table. The aromatic flavour of this lamb is just as delicious when cold, so any leftovers can be enjoyed over a few days as an accompaniment to many of the dishes in this book.

Ingredients

1 shoulder of lamb, bone in, approx. 1.8–2kg (4–4½ lbs)
2 onions, peeled and roughly chopped
6 whole cloves garlic, peeled</

Side dish
Leftovers
Gluten-free

Method

Bring the lamb to room temperature by removing from the fridge about 30 minutes before cooking.

Heat the oven to 160°C/315°F/gas 3.

Sit the lamb on a chopping board, skin-side up, and lightly score the skin with a sharp knife. Scatter the onions and garlic in the base of a