Slow-roast Persian lamb with pomegranate salad recipe | Good Food
This sweet, meltingly-tender lamb recipe makes a show-stopping dinner-party dish, from BBC Good Food magazine.
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Cooking tools:
- Roasting pan
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Serving platter
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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