Slow Roast shoulder of Lamb with Pomegranate Molasses

Lamb is a bit of a treat for us. This managers offer made our lump of shoulder just about affordable at a little short of £4. The same sized piece is over £13 today! So Lamb calls for something a bit special, by way of a recipe…..

Ingredients:-

500g of Lamb Shoulder
100ml of Pomegranate Molasses
100ml of Water
2 Onions, thickly sliced
3 Cloves of Garlic, finely sliced
Salt & Pepper to season

Method:-

(1) Cut slits in the Lamb and insert some of the sliced Garlic.
(2) Pour over 50ml of the Pomegranate Molasses and allow to marinade in the fridge for 2 hours.
(3) Place the Onions and remaining Garlic in an oven proof dish and pre-heat the oven to 150c.
(4) Sit the Lamb on top.
(5) Season with Salt & Pepper and pour over the remaining Pomegranate Molasses, rubbing it into the Lamb.
(6) Add the Water and cover.
(7) Cook for 2 ½ hours.
(8) Remove the Lamb and set aside.
(9) Skim the fat from the surface and add the juices to a large pan.
(10) Allow to simmer and then return the Lamb.
(11) Add more Pomegranate Molasses to taste.
(12) Simmer until the sauce thickens.
(13) Remove and shred the Lamb, removing the bones.
(14) Return the meat to the sauce and stir well.

We served ours with Mint & Pomegranate Rice, a Pomegranate and Mayonnaise dressing, over Sour Dough Crostini.