Persian-inspired Shoulder of Lamb
A delicious way to slow roast lamb, simply serve with spoonfuls of chickpeas, onion & garlic.
This particular lamb recipe is a great alternative to a more traditional roast, and the Persian-inspired flavours of cumin, sumac and rose petals ensure that the rolled shoulder of lamb is both fragrant and succulent to eat.
Serves: 4 people
Ready in : approx 3 - 3.5 hrs
1.5-1.7kg Shoulder of Lamb from Hill House Farm
300ml Lamb Stock
1 tin Chickpeas, drained
Fresh Coriander, small bunch chopped
Black Pepper, a twist or two
1 tsp Cumin
2 tsp Dried Mint
2 tsp Sumac
1 tsp Dried Garlic
3 tbsp Pomegranate Molasses
1 tbsp Olive Oil
1 tbsp Rose Petals plus extra to garnish
5 Banana Shallots, peeled and halved
2 Whole Fresh Garlic, halved
Salt and Pepper
- Preheat oven to 160ºC/140ºC/ Gas 1
- Blend the pepper, cumin, dried mint, sumac, dried garlic, pomegranate molasses and olive oil together into a bowl, cut some slashes into the lamb and rub the paste all over.
- Place the shallots and garlic into the bottom of deep suitable sized oven tray, nestle the lamb on the top, pour in the lamb stock and sprinkle with some of the rose petals, cover tightly in foil and roast for 2 ½ hours.
- Uncover, squeeze the roast garlic out the skins and add in the chickpeas, some salt and pepper, adding a little more stock if needed, cover and return to the oven for ½ hour.
- Take the lamb out of the oven, leave it tightly covered and let it rest for 30 mins, before slicing.
- Garnish the lamb with fresh coriander and the remaining rose petals, serve thick slices of the lamb with spoonful's of the chickpeas, onions and garlic.