Persian Slow Roasted Lamb with red pepper and Pomegranate Paste

imageThis is an adaption from a recipe in Saha by Greg and Lucy Malouf. A delicious tangy dish for a sunny Autumn Sunday in Devon.


3 cloves of garlic

1 chilli

2 teaspoons of salt

½ tsp of peppercorns

1 red pepper seeded

1 tsp honey

1 tsp of sugar

2 tablespoons of olive oil

3 tablespoons of pomegranate molasses

125ml of water

Blend into a thick paste using a food processor

A shoulder of lamb (about 2 kilos or 5Ibs)


1.Rub the paste all over the lamb and leave the rest at room temperature OVERNIGHT.

2. When ready, heat the oven to the highest temperature. Place the lamb in a heavy casserole dish (Dutch Oven) and put it in the oven for 15 minutes then lower the temperature to about 150C (300c, gas mark 2) for 6-8 hours depending on the vagaries of your oven.

3.Half way through check and spoon over the sauce and check tenderness.

4.When ready remove from the oven, lift the meat from the casserole into a seving dish and cover with foil. Leave to rest for 20 minutes.

5.Meanwhile, skim the fat from the sauce and reheat.image

6. To serve, break the lamb up with two forks and pour the hot sauce over the meat. Sprinkle with parsley.


Serve with cous-cous mixed through with cooked onion, pomegranate seeds, chives and parsley.image


Cooked spinach mixed through with raw garlic, yoghurt and seasoned with salt


Shredded beetroot salad with feta cheese and lemon/olive oil dressingimage


Green salad, fresh chopped chillies and Za’atar – a spice mix of thyme, sesame seeds, salt and sumac.


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