Slow Roast Persian Lamb With Pomegranate Salad Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• 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. 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.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Steps:

• Heat oven to 160C/140C fan/gas 3.
• In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.
• Scatter the onion over a casserole dish or a deep roasting tin.
• Place the lamb on top of the onions.
• Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• 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.
• 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.
• Just before serving, gently toss all the salad ingredients together.
• Serve the lamb with its sauce, the salad and some warmed flatbreads.

Steps:

• Heat oven to 325 degrees. Season lamb shanks with salt.
• In a large ovenproof pot with a lid, heat a thin film of oil. Working in batches to avoid crowding, and adjusting the heat to prevent scorching, brown the lamb shanks thoroughly over medium-high heat, about 3 minutes per side. Set aside on a rimmed baking sheet.
• Add onion, garlic and ginger to the hot pan, sprinkle with salt and cook over moderate heat, stirring occasionally, until the onions start to become translucent, about 5 minutes.
• Add the ras el hanout, saffron, ginger and pepper; cook for 1 minute, stirring continuously, until the spices smell fragrant. Add 1 cup stock and bring to a boil. Cook until syrupy, about 3 minutes, using a wooden spatula to scrape any browned bits from the bottom of the pan.
• Return the lamb and any drippings from the baking sheet to the pot. Add the remaining stock and the pomegranate juice. Bring to a boil, then cover and bake for 2 to 2 1/2 hours, or until the lamb is very tender. Remove from the oven and place on top of the stove.
• Transfer the lamb shanks to a baking sheet and cover with foil. Let the cooking liquid cool for 15 minutes, then skim off and discard the fat that has risen to the surface. Simmer the liquid until reduced to a sauce, stirring frequently, about 20 minutes.
• Season to taste with salt, then add the vinegar and pomegranate molasses a few teaspoons at a time, until the sauce is balanced to your liking between sweet and sour. Return the shanks to the sauce and bring to a simmer, spooning the sauce over the shanks until the meat is hot and richly glazed.
• To serve, place the lamb shanks on a platter or individual plates, and sprinkle with the pomegranate seeds, cilantro, pistachios and salt.

Steps:

• Heat oven to 350 degrees. Cut lamb shoulder into 2 or 3 pieces, and place in a shallow 12-by-14-inch roasting pan or similar. Season generously with salt and pepper. Sprinkle with red pepper, if desired.
• Rub meat with olive oil, lemon juice and pomegranate molasses. Tuck thyme, rosemary, bay leaves, garlic cloves and onion halves here and there. Place in oven, uncovered, and roast for 30 minutes, or until the top is nicely browned.
• Turn meat browned-side down and add 2 cups of water to the pan. Cover tightly with foil or lid. Reduce heat to 325 degrees. Cook, covered, until meat is absolutely fork tender and beginning to fall apart, about 3 1/2 hours total. Uncover during last 30 minutes of cooking if you want to brown the meat a bit more.
• Remove meat to a cutting board. Pour pan juices into a skillet (discard herbs and garlic). Skim and discard excess fat from surface. Bring to a boil and simmer until about a cup remains.
• Chop or shred meat into 1-inch chunks or rough slices. Transfer to a warm platter and pour juices over. (Alternatively, leave meat in pan with reduced juices until ready to serve.) Garnish with persimmon and pomegranate (if using), parsley, mint and lemon wedges. Serve yogurt on the side.