Lamb Shoulder, Hummus, Herbs and Pomegranate Glaze
Lamb Shoulder, Hummus, Herbs and Pomegranate Glaze
Savor this delicious lamb recipe by Adrian Richardson.
  • Difficulty Level Moderate
  • Technique Roasting
  • Cooking Time 2 hours
  • Yield 4 to 6 servings
  • Lamb:
  • 4 tablespoons pomegranate molasses
  • Juice 1 lemon
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1.6 kilograms lamb shoulder
  • Large bunch flat leaf parsley
  • 1 bunch coriander
  • 1 red onion, finely diced
  • Extra virgin olive oil
  • Hummus:
  • 1 cup cooked chickpeas
  • 4 tablespoons tahini
  • 2 cloves garlic
  • 4 tablespoons yoghurt
  • Lemon juice
  • Sea salt
  • Extra virgin olive oil
  • Fattoush Salad:
  • Flatbread, toasted
  • Extra Virgin Olive oil
  • Lebanese cucumber, finely diced
  • Tomatoes, finely diced
  • Spring onion finely diced
  • ½ bunch Mint, finely chopped
  • ½ bunch flat leaf parsley, finely chopped
  • Salt
  • Pepper
  • Lemon juice
  1. Heat oven to 160C.
  2. Brown the lamb skin side down in a deep roasting tin, then brown the other side.
  3. Scatter the onion, garlic, lemon and herbs into the pot and place the lamb on top. Put the pomegranate molasses and cumin over the lamb. Pour water or stock around – not over – the lamb.
  4. Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 1.5 - 2.5 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. 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.
  5. Just before serving, gently toss all the salad ingredients together.
  6. Serve with hummus and fattoush salad

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