Spiced slow-cooked lamb shoulder with pomegranate and mint salsa
Serves: 6Prepare & Cook:
200g Greek yogurt, plus extra to serve
3 tbsp zaatar
2 tbsp sumac
½ tbsp spinneysFOOD Ground Cinnamon
½ tbsp chilli flakes
4 garlic cloves, crushed
3.5kg bone-in lamb shoulder
250g spinneysFOOD Pomegranate Jewels
bunch spinneysFOOD Mint
bunch spinneysFOOD Coriander
bunch spinneysFOOD Parsley
2 shallots, chopped
zest and juice of 1 lemon
4 tbsp pomegranate molasses
2 tbsp white grape vinegar
2 tbsp spinneysFOOD Honey
Line a large roasting tin with baking paper. Mix the yogurt, zaatar, spices and garlic until well combined.
Place the lamb in the tin and coat all over with the marinade. Cover with foil and marinate in the fridge for at least 4 hours.
Remove from the fridge 30 minutes before cooking (discard the foil). Preheat the oven to 180°C, gas mark 4. Roast for 4½ hours, basting every hour, until the meat is tender (cover with foil after 2 hours). Rest for 15 minutes loosely covered with foil.
While the lamb rests, mix the pomegranate seeds, herbs, shallots, lemon zest and juice. Combine the molasses, vinegar and honey then stir into the salsa. Season.
Transfer the lamb to a platter, shred or slice the meat and serve with the pomegranate salsa.