This slow cooked Pomegranate lamb Shoulder is incredible and needs to be on your Easter menu! The lamb, that just falls of the bone, is flavoured with sweet pomegranate molasses and lemony sumac and marinated in Monini Classico Extra Virgin Olive Oil to enhance the rich flavours of the dish. It will fill your house with the most amazing smells and is delicious served alongside oregano roasted potatoes with feta and paprika roasted carrots. What are you cooking this Easter?
It’s best when started the day before, but although it takes some pre planning it’s actually super low on effort and the sort of thing you just let do it’s thing in the oven.
I love serving it with these paprika roasted carrots and lemon and feta roast potatoes on the side. It makes for a really glorious feast on any occasion. If you’re looking for a simple dessert to round things out then just buy 1 litre of your favourite vanilla flacked ice cream, finely chop some baklava and fold through the ice cream (allow to soften slightly first). Serve with a tahini caramel drizzle and some rose petals to really set things off. Yum! Happy long weekend folks.
To serve: 2 Tbs Pomegranate aerils, 1/3 cup mint leaves
Directions
Place lamb in a large non reactive container and sprinkle with the spices. Pour over the molasses and oil and then turn to coat in this mixture. Add the onion a garlic and allow to marinate for a minimum of 4 hours but preferably over night. You can leave it for 2 days if you wish.
When ready to cook preheat the oven to 160 degrees celsius. Place the lamb in a casserole dish with a fitted lid. Pour 1 cup of warm water around the lamb and cover with a lid. Cook at 160 for 4 hrs. Then increase the temperature to 200 degrees and cook uncovered for 20 minutes or until the top of the lamb is well coloured and crispy.
Allow to rest for 15 minutes in it’s juices before serving, sprinkled in mint leaves and pomegranate aerils.
Serve with roasted potatoes and paprika roasted carrots.
HH. x
This post was sponsored by Monini Olive Oil, however all opinions are my own.
