Becky’s pomegranate molasses braised shoulder of lamb
14 JANUARY 2011
- 100ml of pomegrante molasses
- 100ml of water
- 3 large onions finely sliced
- 4 cloves of garlic roughly chopped
If possible leave the lamb to marinade for a few hours in the molasses. Place the onions and garlic in the bottom of a cast iron lidded pan; add the water.
Add the lamb on top and pour over the pomegranate molasses rubbing it in. Cover and place in the oven at 150C for 3 hours for a 1kg joint ( add 20 minutes extra per 500g).
Remove the lamb joint from the juices; pour the juices into a bowl and leave for half an hour to allow the fat to move to the top. Skim off the fat and discard.
Return the lamb and skimmed juice to the oven in a roasting tray, You can drizzle over some extra pomegranate molasses at this point.
Cook for 30 minutes at 190°C until the juices are bubbling and lamb is browned Serve by slicing the lamb into chunks on a large platter covered with the juices and caramelised onions and garlic
Recipe and photo from Girl Interrupted Eating