Slow-Roast Persian Lamb with Pomegranate Salad

الوقت

التحضير 30 دقيقة · الطهي 3 ساعات و30 دقيقة · الإجمالي 4 ساعات

الصعوبة

متوسط

1. 1

   Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.

2. 2

   Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions.

3. 3

   Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.

4. 4

   Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour.

5. 5

   When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.

6. 6

   Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

ملاحظات وبدائل

مسببات الحساسية

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