Tom Kerridge’s Middle Eastern Slow-Cooked Lamb
This dish from top chef Tom Kerridge contains beautiful flavours, is so easy to do and is the sort of dish that Tom loves cooking at home! One to try for the family! Reheat any leftovers!
Ingredients
- 5 onions, peeled, topped, tailed
- and halved crossways
- 1 lamb shoulder joint, bone-in, about 2kg
- 2 tablespoons baharat spice mix
- 4 garlic cloves, finely crushed
- A handful of mint leaves, finely chopped
- 3 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 500ml lamb stock
- Sea salt and freshly ground black pepper
For the salad:
- 1 pomegranate, halved
- 2 cucumbers, peeled, halved lengthways, deseeded and thickly sliced
- 3 little gem lettuces, leaves separated
- 2 handfuls of watercress
- 2 handfuls of mint leaves, torn
- 2 tablespoons extra-virgin olive oil
- Juice of ½ lemon
For the tahini yoghurt:
- 80g tahini
- Juice of ½ lemon
- 200g Greek strained yoghurt, 0% fat
To serve:
- Sumac, for sprinkling
- Flatbreads, optional
Method
Take the lamb out of the fridge an hour before cooking. Preheat the oven to 170°C/Fan 160°C/Gas 3.
Place the onions, cut side up, in the middle of a roasting tray. Using a sharp knife, make small incisions in the lamb shoulder about 2cm apart. Sit the lamb joint on top of the onions.
In a bowl, stir together the spice mix, garlic, mint, pomegranate molasses and olive oil and season well with salt and pepper. Drizzle the mixture over the lamb, rubbing it into the incisions as you do so. Pour the lamb stock into the roasting tray.
Cover the roasting tray with foil, folding it under the rim of the tray all round to seal.
Cook in the oven for 3 hours. Remove the foil and baste the meat with the juices.
Turn the oven up to 200°C/Fan 180°C/Gas 6 and roast the meat, uncovered, for 30 minutes.
For the salad, holding the pomegranate halves cut side down over a bowl, bash with a spoon to release the seeds into the bowl; pick out any membrane. Add all the remaining ingredients and toss to combine.
For the tahini yoghurt, mix the ingredients together and season with salt and pepper to taste.
Take the tray from the oven, cover the meat loosely with foil and leave to rest for 10–15 minutes. Carve the lamb and sprinkle with a little sumac. Serve with the roasted onions, tahini yogurt, salad and flatbreads. Spoon the pan juices over the meat too.
Ingredients
- 5 onions, peeled, topped, tailed
- and halved crossways
- 1 lamb shoulder joint, bone-in, about 2kg
- 2 tablespoons baharat spice mix
- 4 garlic cloves, finely crushed
- A handful of mint leaves, finely chopped
- 3 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 500ml lamb stock
- Sea salt and freshly ground black pepper
For the salad:
- 1 pomegranate, halved
- 2 cucumbers, peeled, halved lengthways, deseeded and thickly sliced
- 3 little gem lettuces, leaves separated
- 2 handfuls of watercress
- 2 handfuls of mint leaves, torn
- 2 tablespoons extra-virgin olive oil
- Juice of ½ lemon
For the tahini yoghurt:
- 80g tahini
- Juice of ½ lemon
- 200g Greek strained yoghurt, 0% fat
To serve:
- Sumac, for sprinkling
- Flatbreads, optional
Method
Take the lamb out of the fridge an hour before cooking. Preheat the oven to 170°C/Fan 160°C/Gas 3.
Place the onions, cut side up, in the middle of a roasting tray. Using a sharp knife, make small incisions in the lamb shoulder about 2cm apart. Sit the lamb joint on top of the onions.
In a bowl, stir together the spice mix, garlic, mint, pomegranate molasses and olive oil and season well with salt and pepper. Drizzle the mixture over the lamb, rubbing it into the incisions as you do so. Pour the lamb stock into the roasting tray.
Cover the roasting tray with foil, folding it under the rim of the tray all round to seal.
Cook in the oven for 3 hours. Remove the foil and baste the meat with the juices.
Turn the oven up to 200°C/Fan 180°C/Gas 6 and roast the meat, uncovered, for 30 minutes.
For the salad, holding the pomegranate halves cut side down over a bowl, bash with a spoon to release the seeds into the bowl; pick out any membrane. Add all the remaining ingredients and toss to combine.
For the tahini yoghurt, mix the ingredients together and season with salt and pepper to taste.
Take the tray from the oven, cover the meat loosely with foil and leave to rest for 10–15 minutes. Carve the lamb and sprinkle with a little sumac. Serve with the roasted onions, tahini yogurt, salad and flatbreads. Spoon the pan juices over the meat too.
