Slow Roast Shoulder of Lamb with Persian Rice - James Martin Chef

Ingredients

• 1 x 2kg shoulder lamb
• 2 large onions, peeled and halved
• 500ml stock
• 1 x 400g tin chopped tomatoes
• 4 tbs pomegranate molasses
• 1 tbs cumin
• 1 tbs turmeric
• 25g butter
• 2 onions, peeled and sliced
• 500g basmati
• 1 l water
• 1 tsp salt
• 50g butter
• 3 bunches of dill chopped
• 1 tbs dried dill
• 200g broad beans
• Pomegranate seeds
• Preheat the oven to 170 degrees.
• To make the rice, cook the onions in butter for 10 minutes, add the rice and water and cook as per pack instructions. Add all the rest of the ingredients and stir through.