Tom Kerridge's Middle Eastern Slow-Cooked Lamb
This dish from top chef Tom Kerridge contains beautiful flavours, is so easy to do and is the sort of dish that Tom loves cooking at home!
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:
- Oven
- Roasting pan
- Chef's knife
- Mixing bowl
- Spoon
- Aluminum foil
- Baster
- Carving knife
- Carving fork
- Measuring spoon
- Measuring cup
- Cutting board
- Kitchen scale
- Pastry brush
- Serving platter
- Serving bowl
- Whisk
- Grater
- Garlic press
- Fine-mesh sieve
- Plate
- Kitchen shears
Ingredients
- 5 onions, peeled, topped, tailed and halved crossways
- 1 lamb shoulder joint, bone-in, about 2kg
- 2 tablespoons baharat spice mix
- 4 garlic cloves, finely crushed
- A handful of mint leaves, finely chopped
- 3 tablespoons pomegranate molasses
- 2 tablespoons olive oil
- 500ml lamb stock
- Sea salt
- freshly ground black pepper
- 1 pomegranate, halved
- 2 cucumbers, peeled, halved lengthways, deseeded and thickly sliced
- 3 little gem lettuces, leaves separated
- 2 handfuls of watercress
- 2 handfuls of mint leaves, torn
- 2 tablespoons extra-virgin olive oil
- Juice of ½ lemon
- 80g tahini
- 200g Greek strained yoghurt, 0% fat
- Sumac, for sprinkling
- Flatbreads, optional
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