Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Persian Pomegranate Molasses Pulled Lamb
I think that this recipe, alongside my Asian beef stew and Chinese Pulled Pork has probably been the most popular I’ve shared since starting the AFK blog. I go back to it time and time again, as I know do many others! Close your eyes cooking at its best, this dish requires virtually no prep (I don’t even sear the meat) just time (ideally 5-6 hours!) in the oven. Serve it with a couscous salad, quinoa or roasted potatoes.
Serves: 4-6
Prep: 5 minutes
Cooking: 4-5 hours
Total: 4-6 hours
Difficulty: easy
INGREDIENTS
1.6kg lamb shoulder
1 heaped tsp ground cumin
1 heaped tsp ground coriander
4 tbsp Pomegranate Molasses
10cm piece ginger finely chopped
3 garlic cloves crushed
Juice of a lemon
2 tbsp olive oil
2 red onions chopped
Stab the lamb shoulder all over.
Combine the garlic, ginger, lemon juice, olive oil, cumin, coriander & pomegranate molasses in a bowl.
Put the onions in the bottom of a large casserole (or roasting tray). Sit the lamb on top. Pour over half the marinade, turn over and pour over the rest. Put a lid on the pan or tightly cover with foil with a layer of grease proof underneath if using a roasting tray.
Put in the oven for 4-5 hours at 130 fan.
When ready carefully lift out the lamb. Drain the fat off from your juices. Pull the lamb apart with a fork, drizzle with the juices.
