1kg half leg of lamb 2 rosemary sprigs 1 garlic bulb 2–3 bushy thyme sprigs 50ml white wine or water flaked sea salt ground black pepper ​100g pomegranate seeds, to serve (optional) 1 tbsp pomegranate molasses (optional) fresh mint leaves yoghurt flatbreads or warmed pita bread. Serve on warm yoghurt flatbread or warmed pita bread, spread with hummus and topped with yoghurt, mint leaves. Strain mixture through a fine-mesh sieve; discard solids. Cover the dish with a lid or the tin with a large piece of foil. Want to bookmark your favourite articles and stories to read or reference later? Cook on low for 10 hours. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Slow cooked lamb pomegranate. Exclusive offer from Good Food Deals: Cook the lamb on Low for 8 - 10 hours or on High for 4 - 5 hours, or until the lamb easily pulls away from bone and can be shredded. Baste the meat with the liquid, then cover the lamb with foil. Bake covered in the oven for 2 hours, uncover and continue baking until crispy and browned on the outside. Please continue to respect all commenters and create constructive debates. This sweet, meltingly-tender lamb makes a show-stopping dinner party dish. Tip: You can squeeze the softened garlic out of its skin to serve with the lamb, if you like. 3. Pour the glaze over the lamb. 3. Sumac, a berry that is available either crushed or ground, has a tart, sour lemon taste that adds a kick to meat, vegetables and salads. Create a commenting name to join the debate, There are no Independent Premium comments yet - be the first to add your thoughts, There are no comments yet - be the first to add your thoughts. I don’t make lamb too often, it is expensive and relatively difficult to come by around here. . Allergy & Dietary Information for Slow-Roasted, Indian Spiced Leg of Lamb with Pomegranate, Pistachios & Mint. Slow-roasted Easter leg of lamb with pomegranate and rosemary is the perfect centrepiece for your Sunday lunch. Put the lamb and marinade in your slow-cooker pot and cook on low for 4-5 hours. For a more traditional recipe, use only goat leg, salt and pepper, olive oil, some lemon juice and potatoes. 2. Meanwhile, to thicken the gravy, switch the slow cooker to the high setting. Get a third off a Beurer daylight therapy lamp! Preheat the oven to 160˚C, gas mark 3. The meat should fall off the bone when ready. 3 tbsp extra-virgin olive oil. Meltingly tender slow-roast lamb flavoured with wonderful, fragrant North African spices and served with a Pomegranate and Quinoa Tabbouleh, this Slow Roast Ras el Hanout Lamb would make an amazing … This amazing Greek style slow roasted leg of lamb is the bomb! It allows our most engaged readers to debate the big issues, share their own experiences, discuss real-world solutions, and more. To be sure of the internal temperature use a meat thermometer, which should register 82 C or 180F. Pour over the cooking liquor from the slow cooker pot, and sprinkle with pomegranate seeds (if using) and fresh mint leaves. Scatter the onion over a casserole dish or a deep roasting tin. Place the onion wedges in a large roasting dish and place the lamb on top of them. Stuff the rosemary and garlic pieces deep down into the incisions you have made in the lamb. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Place the 2 sprigs of rosemary in a well greased oven roasting dish and place the lamb on top. 1 lamb shoulder (about 2kg) 8 garlic cloves, peeled and cut into slivers . 85g pomegranate molasses, plus extra to taste. Justine Pattison's Slow cooker without the calories, published by Orion Books in Trade Paperback and eBook, priced £14.99/£7.99. Read our full mailing list consent terms here. Preheat the oven to 150C. This post is sponsored by the American Lamb … Independent Premium Comments can be posted by members of our membership scheme, Independent Premium. Add flour mixture to pan; bring to a boil. Roast for 3–3½ hours, until cooked to your liking. Preheat your slow cooker on high. 2. If you know you are out all day, this is a fab recipe to switch on first thing. Pomegranate seeds and pomegranate molasses are a nice addition but not totally necessary, so leave them out if it’s easier. Recipe from Good Food magazine, January 2010. Shred the lamb at the table and serve with the yogurt, pomegranate and mint, plus flatbreads or couscous and a salad. Cover the dish with a lid or the tin with a large piece of foil. Cook for four to five hours, basting with the juices every so often. Use tongs (or your hands) to toss the lamb shanks very well with all the seasonings. Cooking times may vary, depending on the type and age of the meat. Please be respectful when making a comment and adhere to our Community Guidelines. Roast the lamb, undisturbed, for 3 hrs, … Recipe and styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photograph by Graeme Wyllie 100g pomegranate seeds. Place the lamb into the slow cooker and cover with the stock liquid. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. Separate the cloves from the garlic bulb and add them along with the thyme sprigs. Cover the lamb … Any leftover cold lamb can be used for salads or sandwiches the next day and it reheats well, too. Choose the type of message you'd like to post, Slow-roast Persian lamb with pomegranate salad, Magazine subscription – save 44% and get a cookbook of your choice. When the lamb is nearly done, combine all the ingredients for the tabbouleh in a large bowl and mixed well. It’s also suitable for Low Carb, Paleo & SCD Diets. Want an ad-free experience?Subscribe to Independent Premium. As popular now as roast leg, it is succulent and never disappoints when cooked well. Depending on the exact size of the lamb leg you will need around 2 hours to cook the lamb if you like it medium. Add the lamb and coat well, then marinate in the fridge overnight. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Ingredients. Start your Independent Premium subscription today. The guidance is 20 minutes for 450g of lamb, but obviously ovens are often different. Mix the pomegranate seeds with the mint, then add the garlic to the yogurt. You always have … Skim excess fat from cooking juices and discard bay leaves. Pomegranate seeds and molasses give a sweet edge to this tasty meal, {{#verifyErrors}} {{message}} {{/verifyErrors}} {{^verifyErrors}} {{message}} {{/verifyErrors}}, How to make slow-cooked lamb with pomegranate in 15 minutes, You may not agree with our views, or other users’, but please respond to them respectfully, Swearing, personal abuse, racism, sexism, homophobia and other discriminatory or inciteful language is not acceptable, Do not impersonate other users or reveal private information about third parties, We reserve the right to delete inappropriate posts and ban offending users without notification. What you do: 1. This recipe is perfect to make year round, but especially now around Easter. Put the lamb into a roasting pan with 2 cups of water, cover with foil, then roast for about 3½ hours or until the meat is very tender. Squeeze one half of the lemon over the lamb and tuck both halves tightly around the lamb – cut side down. Serve the lamb with its sauce, the salad and some warmed flatbreads. Place the lamb in the slow cooker, and strip the rosemary needles off the stalks and sprinkle them over the top. In a large 3-quart oven safe dish, place the lamb shanks and season them with the pomegranate molasses, salt, pepper, nutmeg, cinnamon and drizzle the olive oil. Pour over the wine or water, season well with salt and pepper and cook on high for 4–5 hours or low for 8–10 hours. Cook 1 minute, stirring occasionally. Put the vinegar, sweetener, cumin, tomato purée, stock cube and red onion in a shallow dish and mix well. You can also choose to be emailed when someone replies to your comment. Ingredients. You can find our Community Guidelines in full here. Learn how to prepare, season and cook boneless leg of lamb in the crock pot. Yield 6 Cooking time 4 ½ hours Preparation time 10 mins. Slow Cooked Lamb Pomegranate recipe. Just before serving, gently toss all the salad ingredients together. Remove the slow cooker lid, transfer the meat to a warmed serving dish and shred the meat with two forks, discarding the thin skin, bone and herb stalks. Place the leg in the slow cooker. Pour over the pomegranate juice. Chop the head of garlic in half. Place the lamb in the slow cooker, and strip the rosemary needles off the stalks and sprinkle them over the top. This Slow-Roasted, Indian Spiced Leg of Lamb with Pomegranate, Pistachios & Mint is Grain-Free, Gluten-Free, & Refined-Sugar Free. A great way of giving tender lamb a spicy, fresh edge. This is a traditional dish with a deliciously zesty twist. First, prepare the lamb. The pomegranate molasses adds a tangy sweetness that works beautifully with the meat's richness. Spoon the garlic mixture over the lamb. Preheat your slow cooker on high. Slow Cooker Boneless Leg Of Lamb – boneless leg of lamb roast cooked in the slow cooker with just a few simple ingredients. One pan recipe for slow roasted lamb leg glazed with pomegranate syrup and served … 1.2kg lamb leg (bone in), excess fat trimmed 2 tbsp olive oil ¼ cup coriander leaves and stems, finely chopped +extra leaves, to garnish 2 cloves garlic, crushed 2 tbsp tandoori paste 2 red onions, cut into wedges 450g butternut pumpkin, peeled, cut into 4cm pieces 400g can chickpeas, rinsed, drained 120g baby spinach 250g green beans, trimmed, cut into thirds, blanched Steamed basmati rice, natural … The lamb is cooked when you can pull the meat apart with a fork. Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 … Our journalists will try to respond by joining the threads when they can to create a true meeting of independent Premium. Are you sure you want to delete this comment? The most insightful comments on all subjects will be published daily in dedicated articles. Arrange the shallots around the lamb and drizzle with the pomegranate molasses, then set aside for 30 minutes to allow to come to room temperature before cooking. Slow-cooked lamb shoulder with pomegranate 1.75kg shoulder of lamb on the bone And I thought, if slow cooked pork is so good, pulled lamb must be even better. Heat oven to 160C/140C fan/gas 3. Place the lamb on top of the onions. Serve sauce with lamb. Cook, covered, on low for 7 hours (or high for 3½ hours). It will sit happily for hours, ready for you to shred and pile on to warmed pitta bread with hummus and yoghurt. 21 Mar 2019. Tuck the 2 halves of the garlic head; cut side down, tightly around the lamb. Squeeze the lemon over the lamb, and drop the lemon shells into the bottom of the slow cooker. Place lamb in slow cooker. In a small bowl or cup mix the cornflour with a splash of cold water, stir to dissolve and pour into the gravy. Start this savoury slow-cooked dish in the morning and it will happily sit for hours until you get home to dig in, Find your bookmarks in your Independent Premium section, under my profile. Are you sure you want to mark this comment as inappropriate? Combine the olive oil, garlic, oregano, cinnamon, cumin, lemon juice, zest and salt in a small bowl. Add 250ml/9fl oz of water to the roasting tin. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb. Due to the sheer scale of this comment community, we are not able to give each post the same level of attention, but we have preserved this area in the interests of open debate. Add the oil to the a pan - or the base of your slow cooker pan if it is a model like mine that can be placed on the stove top Add the garlic and onion and simmer for 5 minutes until softened Add the cumin and coriander and stir Add the lamb shanks and turn until browned on each side Thursday 21 March 2019. Busy day? The existing Open Comments threads will continue to exist for those who do not subscribe to Independent Premium. 4 sprigs rosemary, leaves picked. Our family does a lot of entertaining, especially around the holidays, and this Slow Roasted Lamb Shoulder with Pomegranate Apricot Glaze is a delicious roast that is perfect for festive gatherings or Sunday dinners when braised in pomegranate juice and cooked until it is fall-apart tender! Combine remaining 1/2 cup broth and flour, stirring until smooth. Transfer lamb to a plate and cover to keep warm. Skin to serve with the thyme sprigs uncover and continue baking until crispy browned! Cover to keep warm until cooked to your liking the lamb and marinade in slow-cooker. Sprinkle them over the lamb from good Food Deals: Get a third off a Beurer daylight lamp. Your favourite articles and stories to read or reference later and fresh leaves. A large piece of foil out with about 200ml water, stir to dissolve and pour into the you! 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Well greased oven roasting dish and place the lamb on top seeds ( if using ) and fresh mint.. Ready for you to shred and pile on to warmed pitta bread with hummus and yoghurt cloves, and. This post is sponsored by the American lamb … Stuff the rosemary needles off the bone when ready pull meat. Scatter the onion wedges in a small bowl cover with the lamb is nearly done combine... Be used for salads or sandwiches the next day and it reheats well then! Well with all the salad and some warmed flatbreads lamb makes a show-stopping dinner dish... Therapy lamp tabbouleh in a shallow dish and place the lamb at the table serve... Is a fab recipe to switch on first thing mixed well the and... Done, combine all the ingredients for the tabbouleh in a small bowl or mix... The bomb sure of the internal temperature use a meat thermometer, which should register 82 or... Difficult to come by around here warmed flatbreads salads or sandwiches the next day and reheats. 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