Leg of Lamb
Slow Cooked Leg of Lamb with Pomegranate Molasses
Ingredients
- 1.5 – 2kg lamb shoulder
- 4 tbsp pomegranate molasses
- 1 onion chopped
- 2 garlic cloves crushed
- 1 tsp ground cumin
- juice of 1 lemon
- 1 tbsp olive oil
Method
Heat oven to 160c/140c fan
Mix the molasses with the cumin, lemon juice, olive oil and garlic to make a glaze.
In a roasting tin set the lamb on top of the onions. Pour the glaze over the lamb. Then pour 200ml of water around – but not over – the lamb.
Loosely cover the roasting tin with a large piece of foil and leave the lamb in the oven to cook for 3 hrs. When you put a fork into the lamb it should literally pull away from the bone and at that point remove the foil and continue to roast for 30 mins to colour the outside. Carefully lift out the lamb, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
Scatter some pomegranate seeds for colour and serve.
