Slow-cooked lamb, served with pomegranate, herb salad & labneh

The succulent, earthy flavours of lamb are a perfect choice for a special occasion or Sunday lunch and match beautifully with Stoneleigh Marlborough Pinot Noirs. We hope you enjoy creating this delicious meal. Serves 6.

Slow-roast-lamb-centre-image

INGREDIENTS:

Lamb

      • 1 shoulder of lamb weighing (approx. 1.5kg)
      • 4 tbsp pomegranate molasses
      • 1 tsp ground cumin
      • Juice of 1 lemon
      • 1 tbsp olive oil
      • 2 garlic cloves, minced

Herb Salad

      • ½ cup of pomegranate seeds
      • 100g bag watercress
      • Handful of torn mint
      • Handful of torn parsley
      • 1 small red onion, finely diced
      • 1 tbsp olive oil

Labneh

      • 150 gm Greek yoghurt
RECIPE METHOD:

To make labneh: Place yoghurt in a fine sieve lined with muslin and placed over a bowl. Cover and refrigerate overnight until thick (discard liquid).

      1. Heat a fan forced oven to 180c
      2. Mix the molasses with the cumin, lemon juice, olive oil and garlic together
      3. Score the lamb and place in a deep oven proof dish. Pour the glaze over the lamb. Add a small amount of water around (not over) the lamb.
      4. Cover the dish with a large piece of foil. Roast the lamb, undisturbed, for 2hrs,
      5. Remove the foil and roast for an additional 30 mins. Remove from oven, recover in foil and rest in juices for 15 minutes.

Just before serving, gently toss all the salad ingredients together.

Serve the lamb with its sauce, the salad and top with labneh.