Slow-Cooked Lamb Shoulder with Oregano, Lemon, and Pomegranate
Lamb in general can be expensive, but the shoulder is the exception. It’s got plenty of connective tissue, so it cooks down beautifully, even though it needs time to get there.
SERVES
6
PEOPLE
Ingredients
1 shoulder of lamb
8 garlic cloves, halved
A generous glug of olive oil
Sea salt and freshly
ground black pepper
8 shallots, peeled and
halved lengthways
1 lemon, cut into large wedges
400ml chicken stock
½cup red wine vinegar
½cup white wine
1½tbsp dried oregano
2 tbsp pomegranate molasses
A handful of shelled
pistachios, chopped
Seeds of 1 pomegranate
Fresh oregano, to garnish
For the tabbouleh
100g bulgur wheat
Large bunch flat-leaf
parsley, chopped
Large bunch mint, chopped
400g ripe tomatoes,
deseeded and diced
6 spring onions, finely sliced
Juice and rind of 1 large lemon
4–6tbsp olive oil
Salt and pepper to taste
Method
Preheat the oven to 140°C. Remove the lamb from the fridge at least an hour before cooking.
Score the lamb all over and insert the halved garlic cloves into theincisions. Drizzle with olive oil and season with salt and pepper.
In a large measuring jug, combine the chicken stock, dried oregano, red wine vinegar, and white wine.
Transfer the lamb to a roasting tin with the shallots and lemon wedges underneath.
Pour the stock mixture over the lamb, shallots, and lemon. Cover with foil and return to the oven.
While the lamb is cooking, make the tabbouleh.
First, rinse the bulgur wheat under cold water until it runs clear, then drain.
Place in a bowl, pour over 400ml boiling water, cover, and soak for 30 minutes.
Roughly chop the parsley and mint. Add to a large bowl with the tomatoes and spring onions.
Drain the bulgur wheat thoroughly and mix with the herbs and vegetables.
Pour in lemon juice and olive oil, season with salt and pepper, and set aside.
Cook the lamb for 4–5 hours until the meat is tender and falling off the bone.
Transfer the lamb to a board, strain the juices into a saucepan, and reduce.
Pull the lamb apart and place on a bed of tabbouleh.
Drizzle lightly with pomegranate molasses, sprinkle with pomegranate seeds, and scatter choppedpistachios on top.
Garnish with fresh oregano and serve immediately.
