It’s Easter week! English Easter that is. Greek Easter is another week away yet, and I’m so glad if I am honest. I like to extend the festivities as long as possible, and having them on different weekends does make it all a lot more fun. And easier with visiting families (we get to see Pete’s this weekend then mine next weekend). Double the celebrations.
This Easter I was asked by Co-op to share a simple yet delicious recipe using their British lamb. I’ve gone the opposite way to most people, in that I was vegetarian for many years but I now eat meat. As a result I don’t eat a lot of it, and when I do where it comes from is of the utmost importance to me. I love that all of Co-ops own brand products are made 100% British meat, responsibly sourced, which in turn supports our farmers. Hugely important, and why this isn’t standard practice is beyond me (go Co-op).
The recipe I have written is very easy and should take any stress out of Sunday lunch. I’ve used a boned rolled lamb shoulder, however the same ingredients would work beautifully with a leg of lamb too. Hope some of you have a go. And remember recipes like these always taste better the next day.
SLOW COOKED SPICED LAMB SHOULDER WITH POMEGRANATE
Serves 8 – 10 (you can halve this for 1 shoulder if easier)
- 2 x rolled lamb shoulders, around 800-1kg each
- 2 red onions, peeled
- 6 garlic cloves, crushed
- 20 black olives, destoned
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Sea salt and freshly ground black pepper
- Olive oil
- 1 packet of pomegranate seeds
- 300ml hot beef or chicken stock
- ½ pack of fresh coriander
Take the lamb out of the fridge 10 minutes before cooking. Preheat your oven to 160/320. Cut the onions into thin wedges and place in a roasting tray with the garlic cloves and olives. Nestle the lamb into the tray and sprinkle over the cumin and cinnamon. Season well and drizzle with olive oil. Rub the spices into the lamb and scatter over a third of the pomegranate seeds. Pour the hot stock into the base of the tray and cover with foil. Place the tray in the oven for 2.5 hours.
When it’s ready take the tray out of the oven and check the lamb, it should feel tender. Once it feels soft, remove the foil, baste with the juices in the tray and return to the oven, uncovered. Turn the heat up to 180 and roast for a further 20 minutes until crisp on top and the juices have reduced.
Place the lamb on a serving platter and leave to rest for 10 minutes. Spoon around the onions and olives and pour the juices into a gravy jug, discarding any fat that has risen to the surface. Scatter the remaining pomegranate seeds and the coriander over the lamb and serve. Perfect with roast new potatoes, steamed greens and a rich bottle of red.