Slow Roast Shoulder of Lamb with Persian Rice
Slow Roast Shoulder of Lamb with Persian Rice is packed with great flavours and is mouthwateringly delicious. After cooking in the oven slowly, the lamb just falls apart. Epic!
Ingredients
- 1 x 2kg shoulder lamb
- 2 large onions, peeled and halved
- 500ml stock
- 1 x 400g tin chopped tomatoes
- 4 tbs pomegranate molasses
- 1 tbs cumin
- 1 tbs turmeric
Rice
- 25g butter
- 2 onions, peeled and sliced
- 500g basmati
- 1 l water
- 1 tsp salt
- 50g butter
- 3 bunches of dill chopped
- 1 tbs dried dill
- 200g broad beans
- Pomegranate seeds
Method
- Preheat the oven to 170 degrees.
- Place the onions into a roasting tray, and top it with the lamb. Season well and pour in the mollases and spice, tomatoes and stock. Cook in the oven for 3 hours covered in foil. Take the foil off and cook for another hour.
- To make the rice, cook the onions in butter for 10 minutes, add the rice and water and cook as per pack instructions. Add all the rest of the ingredients and stir through.
Ingredients
- 1 x 2kg shoulder lamb
- 2 large onions, peeled and halved
- 500ml stock
- 1 x 400g tin chopped tomatoes
- 4 tbs pomegranate molasses
- 1 tbs cumin
- 1 tbs turmeric
Rice
- 25g butter
- 2 onions, peeled and sliced
- 500g basmati
- 1 l water
- 1 tsp salt
- 50g butter
- 3 bunches of dill chopped
- 1 tbs dried dill
- 200g broad beans
- Pomegranate seeds
Method
- Preheat the oven to 170 degrees.
- Place the onions into a roasting tray, and top it with the lamb. Season well and pour in the mollases and spice, tomatoes and stock. Cook in the oven for 3 hours covered in foil. Take the foil off and cook for another hour.
- To make the rice, cook the onions in butter for 10 minutes, add the rice and water and cook as per pack instructions. Add all the rest of the ingredients and stir through.
