Slow Roast Persian Lamb

Slow Roast Persian Lamb

Ingredients

Lamb shoulder 1-1/2 kg
Pomegranate molasses ½ cup
Cumin powder 1 tsp
Lemon juice 2-3 tbsp
Olive oil 2 tbsp
Garlic paste 1 tsp
Onion 1 chopped
For Salad:
Pomegranate 1-1/3 cup
Parsley ½ cup
Watercress 1 cup
Red onion 1 small
Olive oil 1 tbsp
Bread slices for serving



Cooking Directions

Pre-heat oven on mark 3 or 160 C.

Spread roughly chopped onion on the casserole dish and put the lamb on it.

In a small bowl mix cumin, pomegranate molasses, lemon juice, olive oil and garlic paste mix well and pour over lamb.

Also add 1 cup water around the lamb meat.

Wrap foil to cover casserole dish and allow to bake till tenderize well that will take approx. 3 hour.

After 3 hours uncover dish and grill lamb for 20-25 minutes more for golden color.

Toss salad ingredients and serve with roasted lamb and bread slices.