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Slow Cooked Lamb Shoulder in Pomegranate Molasses with Saffron Rice

  • Feeds 5 - 6 people
  • Prep time 10m
  • Cook time 720m

Lamb shoulder is a wonderful cut that is best after long, slow cooking. We love to let it cook gently overnight at a low temperature in a mixture of pomegranate molasses and spices. The lamb releases fat and effectively confits itself - the meat is incredibly soft and delicious! Don’t discard the garlic, as this has confited in the lamb fat too.  

Served with saffron-infused rice, this dish is fragrant and makes a great centrepiece for a Sunday lunch or Easter celebration.

  1. Preheat the oven to 100C.
  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.
  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.
  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.
  5. Cover with foil and cook for 12 hours.
  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.
  7. Toast the almonds in a dry pan and chop roughly. Once the rice is cooked, stir through the rice with the pomegranate seeds.
  8. Serve the rice with the lamb, coriander to garnish and plenty of yoghurt.

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