Thursday, 10 December 2015

MADE: Slow Roasted Pomegranate Molasses Lamb with Mint Yoghurt Sauce


I used to hate lamb. Like really, really hate it. I hated the smell, the texture. I'm talking roast lamb for Sunday lunch or a lamb chop. When I was younger the idea of slow roasted lamb, 'pulled lamb', never really entered my head. I was anti-lamb for years and years until I went to Bar Esteban and had their lamb special, slow roasted with garlic and oil. It was a real eye opener to how nice lamb could actually be. I can't say that encouraged me to have it more often, infact I've probably only had a it a few of times this year - once in Scotland (freshly 'prepared' that morning), once in Ashorne (again, freshly 'prepared' the day before) and at Kopapa last week (which I'll blog about soon).

At Kopapa, a great little place in Seven Dials, my Mum and I had slowroasted lamb spring rolls with a pomegranate dip - the inspiration for this recipe.

I scoured in the internet for inspiration, looked in the pantry (finding a bottle of pomegranate molasses!) and the rest was history.

This dish is, quite simply, delicious. It's a great meal as an alternative Sunday Roast, a meal you could prep in the afternoon to be ready for dinner in the evening or a easy but fancy dish to serve at a dinner party (probably with much better presentation than mine though!!) My favourite way to serve this is in a 'help yourself' style at the table, there's just something more homely about serving that way.

Have a crack at it. Who knows, maybe it'll change your opinion on lamb too!

To serve 4-6 people
For the lamb:
2kg lamb shoulder
4 1/2 tbsp pomegranate molasses
8 garlic cloves, chop roughly
4 tsp agave nectar (or runny honey)
4 tbsp olive oil
4 lemons, juice only
Small handful of mint, torn
For the 'gravy':
1/2 onion, chopped finely
1/2 tsp olive oil
500ml stock, lamb, chicken or vegetable
2 tbsp apple cider vinegar
For the mint yoghurt sauce:
400g natural yoghurt
1/2 tsp mint sauce
Small handful of fresh mint, chopped
1 pomegranate, seeds only
Ovenproof casserole dish or roasting tin big enough for the lamb shoulder, one small saucepan

NOTE: The lamb is better left for 12 hours to marinate BUT it can be prepared and cooked straight away, it still tastes good but would be better for the 12 hours. 

1. Take the lamb shoulder and make deep slits in it with a sharp knife to allow the flavours to absorb. Place the roughly chopped garlic cloves in the slits then pour all ingredients over the lamb. Once all of the ingredients are with the lamb, turn the lamb over a few times to coat.

2. Leave the lamb to settle while your oven preheats at 200 degrees. Once the oven has preheated, turn the lamb over a few more times to coat it in the liquid before putting the lid on the casserole dish/roasting tin and placing in the over. Once in the oven, reduce the heat to 160 degrees. Cook for three to for hours. I would recommend turning the lamb over every hour, if possible, to coat in the liquid.

3. When the lamb is almost done, make the gravy. Grav a small saucepan, heat the olive oil, reduce the temperature to low and add the chopped onion. Allow to soften, not to brown. Add the lamb stock and cider vinegar once the onion has softened. Add the liquid to the lamb - you can strain so the onions are not added but I find they add texture.

4. Now make the yoghurt - add the yoghurt, mint sauce and chopped fresh mint to a bowl and mix. De-seed the pomegranate and add 3/4 of the seeds to the yoghurt and mix. With the remaining seeds, add those to the top of the yoghurt for colour. If you're serving this meal with salad, whip that up now.

5. After your 3-4 hours, the lamb should practically fall off the bone. The easiest way to remove from the bone is to grab two forks and pull the meat apart. Transfer the pulled meat to another bowl. I'd recommend adding 4-5 tablespoons of the liquid from the lamb for flavour.

Great with salad, flatbread or couscous. I'm also keen to try the leftovers in some filo pastry, like the spring roll with the pomegranate yoghurt dip we had at Kopapa!


No comments:

Post a Comment