Slow Roast Shoulder of Lamb with Persian Rice
Slow Roast Shoulder of Lamb with Persian Rice is mouthwateringly delicious. After cooking in the oven slowly, the lamb just falls apart!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Roasting pan
- Oven
- Stove
- Saucepan
- Aluminum foil
- Spoon
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
- Rice
- 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
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