Slow Cooked Lamb Shoulder in Pomegranate Molasses with Saffron Rice
- 5 - 6 people Feeds
- 10m Prep time
- 720m Cook time
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.
- Preheat the oven to 100C.
- 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.
- Slice the very tops off the garlic heads and place them in the tray, along with the star anise, cinnamon stick and cardamom pods.
- 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.
- Cover with foil and cook for 12 hours.
- 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.
- Toast the almonds in a dry pan and chop roughly. Once the rice is cooked, stir through the rice with the pomegranate seeds.
- Serve the rice with the lamb, coriander to garnish and plenty of yoghurt.