Slow Cooked Lamb Shoulder in Pomegranate Molasses with Saffron Rice
Drogo
5 - 6
10 minutes
This slow cooked lamb shoulder with pomegranate molasses is a wonderfully rich and aromatic centrepiece, perfect for a relaxed Sunday lunch or special celebration. Lamb shoulder is ideally suited to long, slow cooking, allowing the meat to become incredibly tender while absorbing the sweet, tangy flavour of pomegranate molasses and warming spices.
For this pomegranate lamb shoulder, the meat is cooked gently at a low temperature, allowing the lamb to release its natural fat and slowly confit until beautifully soft. The garlic cooks alongside the lamb, becoming tender, sweet and richly flavoured in the process, so be sure to serve it alongside the meat rather than discarding it.
Served with fragrant saffron rice, this lamb shoulder with pomegranate molasses makes an impressive and wonderfully aromatic main course. The sweet-tart character of the pomegranate cuts through the richness of the slow cooked lamb, while the saffron rice provides a delicate, fragrant accompaniment. It’s a luxurious lamb pomegranate dish that's perfect for sharing at Easter, a Sunday roast or any special occasion.
Ingredients
Slow Cooked Lamb Shoulder in Pomegranate Molasses with Saffron Rice
- 1 PGI Cornish lamb shoulder
- 150ml pomegranate molasses
- 2 large onions, thickly sliced
- 3 heads garlic
- 2 star anise
- 6 cardamom pods
- 1 cinnamon stick
- 400g basmati rice
- 1 pomegranate, seeds removed
- 30g almonds
- Large pinch saffron
- Coriander to serve
- Yoghurt to serve
Directions
Method
- Step 1, Preheat the oven to 100C.
- Step 2, Place the onions in a high sided roasting dish large enough to hold the lamb - it’s important that the sides are not too shallow, as the lamb will release a lot of fat overnight.
- Step 3, Slice the very tops off the garlic heads and place them in the tray, along with the star anise, cinnamon stick and cardamom pods.
- Step 4, Add the lamb and pour the pomegranate molasses over, making sure it coats all of the meat. Season well with salt. Pour 150ml water around the outside.
- Step 5, Cover with foil and cook for 12 hours.
- Step 6, To make the saffron rice, combine the rice with 300ml water in a lidded saucepan with some salt and the saffron and bring to the boil. Turn down to a very low heat, put the lid on and cook for 10 minutes without removing the lid.
- Step 7, Toast the almonds in a dry pan and chop roughly. Once the rice is cooked, stir through the rice with the pomegranate seeds.
- Step 8, Serve the rice with the lamb, coriander to garnish and plenty of yoghurt.
Ingredients you'll need
