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Slow-Cooked Lamb with Pomegranates and Honey


This slow-cooked lamb with pomegranates and honey recipe talks about how to make a rich and exotic dish in a simple way. This recipe allows you to make 6 servings and total time needed for cooking is 4 1/2 to 5 1/2 hours.    
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This slow-cooked lamb with pomegranates and honey recipe talks about how to make a rich and exotic dish in a simple way. This recipe allows you to make 6 servings and total time needed for cooking is ...
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Cook time40 minYield4 serving


Ingredients

  • Lemon juice- Taken from 4 lemons.
  • Olive oil - 4 tablespoons.
  • Runny honey - 4 1/2 tablespoons.
  • Pomegranate molasses - 4 1/2 tablespoons.
  • Mint leaves - a small bunch. (They need to be torn)
  • Sea salt flakes
  • Bone in shoulder of lamb - 2 kg.
  • Garlic cloves - 9 nos. (They must be roughly chopped)
  • #For serving purposes#
  • Pomegranate - 1 no. (You can use 225 grams pomegranate seeds)
  • Mint leaves - a small bunch. (They need to be torn)
  • Garlic cloves - 4 nos. (They must be crushed)
  • Greek yogurt - 400 grams.
  • Flat breads or cooked couscous
  • Salad of spinach or watercress (stalks removed)

Cooking guidelines

Deep holes must be pierced all over the lamb.

For making a marinade in a mortar, garlic has to be crushed with salt to form a paste and you need to add mint, pomegranate, honey, olive and lemons before pounding some more.

A roasting tin must be lined with two big pieces of foil and a cross should be made.

Lamb needs to be placed on top and the sides must be pulled up to prevent the marinade from running out.

The marinade has to be poured on by turning the lamb over to coat.

It has to be covered and placed in the fridge for 12 hours.

The lamb must be returned to room temperature.

The oven has to be heated to 390 Degree Fahrenheit

The foil over the lamb must be pulled and sealed to create a tent.

It should be placed in the oven soon and the temperature must be reduced to 320 Degree Fahrenheit.

It should be cooked for 5 to 6 hours often basting with the juices. (You can stop cooking when the lamb can be pulled apart with a fork)

The pomegranate seeds must be mixed with the mint and garlic must be added to the yogurt.

The lamb has to be shredded at the table and it can be served with the salad, couscous or flat-breads, mint, pomegranate and yogurt.


  • Chef: Recipes.camp
  • Published:

Category: Meat

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