Slow-roast Persian lamb with pomegranate salad - Good Food Middle East
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
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Ingredients
- 4 tbsp pomegranate molasses
- 1 tsp ground cumin
- juice 1 lemon
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, roughly chopped
- 1 shoulder of lamb, weighing about 1.6kg, lightly scored
- seeds 2 pomegranates
- handful flat-leaf parsley leaves
- 100g bag watercress
- 1 small red onion, finely diced
- flatbreads, to serve
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