I served this pulled lamb with bulgur wheat salad, whole roasted cauliflower and pomegranate and mint dip. Perfect for feeding the family on a weekend, they'll love the fresh flavour of pomegranate with harissa-spiced couscous. Place into a large bowl with the vinegar and cloves. To serve, spoon the salad onto a platter and . If you prefer a smooth texture, add some cooking water. Show More informations for 14. Drain and toss with the remaining knob of butter and a pinch of salt and pepper. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days. 8. Method STEP 1 Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. While the lamb cooks, Process the pomegranate seeds if starting from scratch (see feedback), otherwise take a well deserved break. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Stir the chopped herbs and pomegranate seeds into the couscous. I dont make lamb too often, it is expensive and relatively difficult to come by around here. Recipe from Good Food magazine, January 2013. Wed be ever so grateful! Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed. Rinse the bowl out with about 200ml water, then pour it around not over the lamb. Blend until smooth. Registered Business Address: 42 Carden Place,Aberdeen,AB10 1UP. Availability date 2021-06-18. Place everything in the middle of the table, and shred the lamb in front of your guests. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed. You would like it, MJ. Country United Kingdom. season well. Return the browned lamb to the casserole dish, or add the liquid ingredients to the slow cooker. To Prepare and cook your sauce and couscous: Peel, halve and finely chop the onion and chop the tomatoes into chunks. If you prefer a smooth texture, add some cooking water. Remove the shanks and cook and stir the onion and garlic, over medium heat . This Moroccan version features aromatic spices, which blend to give the shanks a punchy taste, while never overpowering their natural flavor. Cook the onions for approximately five minutes, until softened. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Adjust the taste with salt and pepper. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days. TV-G. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes. Scatter the onion over a casserole dish or a deep roasting tin. Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Add the lamb, tomato pure, chopped tomatoes and honey into the saucepan, stir throughly. ; Marinate for at least a couple of hours (up to 24 hours). Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the rasel hanout and a pinch of sea salt and black pepper. Add water to cover. Heat oven to 160C/140C fan/gas 3. Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small. Feed your appetite for cooking with Penguins expert authors, by Jamie Oliver Rest for 15 minutes. Marinade the lamb shoulder overnight: Mix together the grated garlic cloves, cinnamon, cumin, cardamom, paprika powder, salt, pepper, lemon juice, and olive oil in a small bowl. Rub the lamb with it and marinate for at least a couple of hours (up to 24 hours). Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven. Cover with tin foil, then a tea towel, and leave to rest. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. Photographer: David Loftus, by Jamie Oliver 3 tbsp olive oil. 2kg/4lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped. Heat the oven to 190c/fan 170c/gas 5. Try your first 5 issues for only 5 today. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Fall off the bone, pulled lamb shoulder, slow cooked in the oven, served with a refreshing mint and pomegranate yogurt. Moroccan Lamb: Directed by Martha Delap. The cuts are way too different, you will have to find a recipe suitable for chops. Moroccan lamb tagine with lemon and pomegranate couscous . I liked it so much, I could not stop eating it. Method STEP 1 Heat oven to 160C/140C fan/gas 3. This easy . Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Cover tightly with aluminum foil and roast for 4 hours. 1. Reduce the pomegranate juice at the same time (it takes about 15 minutes). until the chickpeas are cooked through and the lamb is pullable after 3 hours,stir a splash of water into the chickpeas, covering tightly again with foil. Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. olive oil and white wine vinegar. Return the meat to the pan or add the liquid to the slow cooker bowl. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Rub the spice mixture all over the outside of the lamb shoulder. My recommendation is if you are planning a 6pm dinner then aim to have the lamb ready by 5pm to give yourself a little time if it takes longer. Thank you for the recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi - this sounds great, but I could only find lamb shoulder chops. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft. To make the pickle, finely slice the cabbage, then pick and roughly chop the parsley. It only takes 5 ingredients and less than 30 minutes. It's not difficult to get it here, but for some reason, i don't cook it enough though! Transfer the marinade and lamb to a plastic bag and seal. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper. Cover and leave to absorb for 5 minutes, then fluff the grains gently with a fork. Slash the fat side of the lamb all over with a sharp knife. What to serve with this slow-cooked lamb shoulder recipe. Preparation. Use your gift card to cook our incredible Antipasti Pasta recipe! Remove from the fridge one hour before roasting. Place the lamb on top of the onions. Shred the lamb with two forks and serve drizzled with the roasting juices and sprinkled with the remaining pomegranate seeds and mint. Add 2 mugs of water, cover with foil and cook for 4 hours. Privacy Policy. Combine yogurt, honey, grated garlic, 2/3 of the pomegranate seeds, and 2/3 of the finely chopped mint in a small bowl. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground. In a very large skillet, warm the olive oil up until sparkling. Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper. Pour the warm glaze over the meatballs, garnish with fresh pomegranate seeds and herbs and serve as an appetizer with mini forks. For more information about how we calculate costs per serving read our FAQS, A decent shoulder of lamb is amazing however you cook it this way's simple and does the meat proud , Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, 1 big bunch of fresh rosemary, 1 bulbof garlic, 2 kg shoulder of lamb or hogget, 500 g seasonal greens , such as white cabbage, Savoy cabbage, Brussels tops, cavolo nero, 750 g potatoes, 3 large carrots, a large swede, 2 knobs of unsalted butter, 1 tablespoon plain flour, 500 ml organic chicken or vegetable stock, 2 heaped tablespoons baby capers, 1 big bunch of fresh mint, 2 tablespoons red wine vinegar. Serves 4. He's here to prove that it is . How to make lamb with pomegranate? Finely slice your apricots. But now and then I am able to buy it fresh at the Turkish/Russian supermarket (again 20 km driving for it and fingers crossed they have it on that day I happen to need it). An impressive looking and tasting lamb recipe with the minimum amount of effort involved. Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar. Just before serving, gently toss all the salad ingredients together. Place it in the pan on top of the rosemary and . Turn the temperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable - after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil. Spoon the sauce over the shanks and serve alongside rice, noodles or couscous. 250 grams of lamb neck filet. 1995 - 2023 Penguin Books Ltd. Be sure to check out my tips above and watch the video for how to make this lamb stew. The meat should be really tender. Yours look beyond amazing! It complements the meat perfectly, lamb can be pretty heavy but served with a refreshing yogurt mint dip and pomegranate seeds, its even better. Remove the meat from the pan and reserve the juices for drizzling over the shredded meat. Place the lamb shoulder skin-side up in a large roasting tin. Return the browned lamb to the casserole dish, or add the liquid ingredients to the slow cooker. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Serve alongside a bowl of thick Greek yoghurt. Mix all the ingredients together and pour over the lamb. Reality Oct 29, 2010 23 min iTunes. Lay half the sprigs of rosemary and half the garlic cloves on. Combine grated garlic cloves, cinnamon, cumin, cardamom, paprika powder, salt, pepper, lemon juice, and olive oil in a small bowl. Put a large pan of salted water on to boil for your greens. STEP 1 Heat the oven to 190c/fan 170c/gas 5. Cover the lamb with foil and cook for 4 hrs. Duration 24 min. Spicy Roast Lamb is a thing of joy and will make the perfect weekend feast. Preheat the oven to 350 degrees. Turn the temperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil. Recipe from Good Food magazine, January 2010. Jamie's Moroccan Beef TagineMoroccan Chicken Tagine . Remove the shanks and cook and stir the onion and garlic, over medium heat, until lightly softened, about 5 minutes. Jamie Oliver's Moroccan-inspired Tender Lamb Shoulder recipe from the book of his Channel 4 series, Quick & Easy Food, is a wonderful slow-cooked roast, perfect for Sunday lunch. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks. The spices here are just a suggestion and they fit the mint pomegranate yogurt which is served as a side very well, not to mention the herbed. My mouth is watering right now. Peel the carrots and swede, then chop into small chunks. Mint - pomegranate yogurt is a great addition to the strong flavor of lamb. So easy to make and so tender. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb. However, you can consider the following side dishes as well: Categories Dips, Sauces and Dressings, Main Dish, Meat Recipes, Mediterranean and Middle Eastern, Other Recipes by Region. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Scatter over the remaining pomegranate seeds. Jamie Oliver served up tender lamb shoulder with Moroccan ras el hanout spice mix, tomatoes, chickpeas and preserved lemons. Add 2 mugs of water, cover with foil and cook for 4 hours. Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. from The Quick Roasting Tin, by Rukmini Iyer Season the shanks with kosher salt and pepper. Ingredients. Add the spices, tomato paste, wine and stock. This is. So soft, so delicate, so packed with flavor I could cook this again tomorrow! Preheat the oven to 170 degrees. Add the shanks to the pot cover and roast at 350 degrees for 2 hours. I had to tear the shoulder of lamb apart and take pictures before we had our meal and while doing that I kept eating those tender meat pieces like there was no tomorrow. Mix the toasted spices with the cayenne, salt and freshly ground black pepper. Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.More about me, @2022 - Where Is My Spoon. For the lamb: Heat your oven to full whack (450 to 500 degrees F). Break up the garlic bulb, then scatter in half of the unpeeled cloves. Mix all the ingredients together for the cous cous salad. Score the lamb with a knife and rub in the molases. Can you tell me how this would change the recipe (particularly cooking times)? Season the shanks with kosher salt and pepper. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. season well. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Registered number: 861590 England. Choose the type of message you'd like to post, Slow-roast Persian lamb with pomegranate salad. When finished, the sauce will be thick and concentrated (you can thin it with a little water or stock if needed). Read about our approach to external linking. Scatter the onion over a casserole dish or a deep roasting tin. Ingredients Scale Private Reserve Greek Extra Virgin Olive Oil Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday. Pour the glaze over the lamb. For more information about how we calculate costs per serving read our FAQS, Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, 500 g dried chickpeas, 2 preserved lemons , (20g each), 1 kg ripe plum tomatoes, 1 x 2 kg lamb shoulder , bone in, 2 heaped teaspoons ras el hanout. Make the fruity lemon couscous just before serving. Mix well. I love this fresh-tasting pomegranate and mint dip. You always have to order it in advance at the butchers and if you want to buy it frozen you have to drive at least 20 km to get it. Lamb shanks are rich, meaty, and succulent as the layer of fat that envelopes each shank bastes them while they cook. Pour off any fat from the lamb pan and add some juices, plus a little more molasses to the couscous. Roughly chop the tomatoes, adding them to the tray as you go. Jamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutes Get plenty of meat-free inspiration with our easy, versatile recipes, Try our comforting classics and showstopping twists, from chocolate fudge cake to custard tarts and quick brownies, Choose the type of message you'd like to post, Pomegranate and slow cooked lamb couscous. We are no longer on social media, so if you loved this recipe, please do consider sharing it on your own social channels. Air date 2019-06-03. Rest for 15 minutes. This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time. What can I say about this pulled lamb shoulder with pomegranate and mint? Turn thetemperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or Add the tomato puree, stock, chickpeas, apricots, cinnamon sticks, ginger and lemon zest and bring to a boil. Remove from the fridge one hour before cooking. Grind to a coarse powder in a. Add the tomato puree, chopped tomatoes, cinnamon sticks, ginger, lemon zest, chickpeas and apricots. And I thought, if slow-cooked pork is so good, pulled lamb must be even better. To serve, place the tagine on serving plates with couscous and a wedge of lime. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Pour some of the pan juices over the shredded meat and serve. Cover and slow cook in a preheated 140 C (fan)/ 160 C/ gas mark 3 oven for 3 1/2 4 hours or for 5-8 hours in a slow cooker. Slash the fat side of the lamb all over with a sharp knife. Remove the foil, baste well again and roast for another 30 minutes to get a nice crust. Immediately turn the temperature down to 170C/325F/gas 3 and cook for around 4 hours its done if you can pull the meat apart easily with two forks. Add the tomato puree, chopped tomatoes, cinnamon sticks, ginger, lemon zest, chickpeas and apricots. Jamie Oliver's Moroccan-inspired Tender Lamb Shoulder recipe from the book of his Channel 4 series, Quick & Easy Food, is a wonderful slow-cooked roast, perfect for Sunday lunch. Put the lamb in a roasting tin, fatty-side-up, with the onion scattered around. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken. Set aside, or place into a slow cooker, if using. From the book 5 Ingredients Quick & Easy Food Jamie Oliver 5 Ingredients Quick & Easy Food It only takes 5 ingredients and less than 30 minutes Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Place the lamb on top of the onions. Turn the heat up to 220 degrees Celsius/ 430 degrees Fahrenheit. thanks! Serve the lamb whole, or shredded mixed into the sauce and garnished with fresh coriander leaves. Add the lamb stock and deglaze the pan, scraping up any tasty browned bits leftover from browning the lamb. Add the lamb, season with Servings: 6 Total Time: 2 hrs 15 mins Category . Lay half the rosemary into the bottom of a high-sided roasting tray. Cover the dish with a lid or the tin with a large piece of foil. Posted on Published: March 2, 2018- Last updated: March 4, 2022. Although I was quite full already before we even sat down to eat. Mix yogurt, honey, grated garlic, 2/3 of the pomegranate seeds, and 2/3 of the finely chopped mint. I love slow-cooked lamb and this one looks particularly delicious and beautiful with the pomegranate seeds! Heat the olive oil in a braising pot and brown the shanks, over medium to high heat, on all sides, about 10 minutes. All Right Reserved. Heat the olive oil in a braising pot and brown the shanks, over medium to high heat, on all sides, about 10 minutes. Remove from the fridge one hour before cooking. Hello! Place in the refrigerator until required. Magazine subscription your first 5 issues for only 5. Roughly chop thetomatoes, adding them to the tray as you go. Include the lamb chops as well as garlic and cook over moderately high warmth until the chops are browned on the bottom, about 3 minutes. Tender shanks cooked in a thick, silky sauce and served with creamy mash and a fresh mint oil. Sorry. Should you seal lamb before slow cooking? However, it is not so important how much your shoulder weighs. 2023 Kosher Network International, LLC. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. from The Roasting Tin Around The World, by Rukmini Iyer Stir occasionally and let the liquid reduce until a thick sauce begins to appear. Jamie Oliver shows how to make Moroccan lamb chops, served with flatbreads, herby couscous, stuffed peppers, and pomegranate - all in half an hour. 5cm fresh ginger, finely grated. We love lamb and am always looking for creative and interesting recipes. Preheat the oven to 350 degrees. 15. Braised chicken wings and seared scallops with hazelnuts. Absolutely delish. By using this site, you agree to our Terms of Service. Pour the dried chickpeas into a 30cm x 40cm roasting tray. Heat a splash of olive oil in a shallow casserole pan and brown the meat all over. Magazine subscription your first 5 issues for only 5. I don't cook it often either. This sweet, meltingly-tender lamb makes a show-stopping dinner party dish. STEP 2 Place the couscous in a bowl and mix in the olive oil and lemon juice. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. 3.9 out of 5 star rating. Moroccan Lamb. Pop the couscous into a small bowl, just cover with boiling water, then put a plate on top and leave for 10 minutes. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. The addition of pomegranate juice brings a subtle sweet tart flavor to the sauce. Heat a little oil in a skillet and brown on all sides lightly over medium heat. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender. In this recipe, local,organic lamb shoulderis rubbed in a blend of Moroccan spices before being seared and slow-cooked with tomatoes, chickpeas and apricots untilthe lamb is fall-off-the-bone tender. Prep the greens by separating out the leaves and finely slicing any tougher stalks. Put the tray on the hob over a medium heat and mix in the flour. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoonof extra virgin olive oil, then pull the lamb apart with two forks. Your email address will not be published. So lamb is always a special treat for us and maybe it is better this way, we can appreciate it more if we dont have it that often. CALORIES 522kcal FAT 26.7g SAT FAT 10.2g PROTEIN 37.4g CARBS 35.3g SUGAR 5.8g SALT 0.7g FIBRE 1.4g, 5 Ingredients by Jamie Oliver is published by Penguin Random House Jamie Oliver Enterprises Limited. Rub the toasted, ground spices mixed with salt into the lamb. This recipe for slow-cooked lamb creates a delicious, melt-in-the-mouth supper. Fall off the bone pulled lamb shoulder, slow-cooked in the oven, served with a refreshing mint and pomegranate yogurt. This dish is fresh and colorful dinner! Jamie passionately believes that, especially during frugal times, a few clever tricks in the kitchen can keep the costs down, the spirits up, and the food looking - and tasting - fantastic. While the meat rests shortly make the mint and pomegranate yogurt. Meanwhile, peel the potatoes and chop into large chunks. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Season the lamb with salt and pepper as well as spray gently with thyme. from 5 Ingredients Quick & Easy Food. Pour the glaze over the lamb. Lamb gets lots of love in our house!! Heat the remaining olive oil in the same pan and saute the onions along with any remaining spice mixture until softened. The casserole dish or a deep roasting tin i could cook this again tomorrow, with pomegranate... Finely chopped mint lid or the tin into a 30cm X 40cm roasting tray, any... Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit mixture all over the lamb whole or! Love in our house! approximately five minutes, to just soften heat for about ten minutes, to soften. Creative and interesting recipes prove that it is not so important how your! Brings a subtle sweet tart flavor to the tray on the hob over a of..., Slow-roast Persian lamb with bulgur wheat salad, whole roasted cauliflower and yogurt. Slow-Cooked in the middle of the rosemary into the lamb tagine, heat a splash of olive oil and juice. Until softened it 's not difficult to come by around here jamie oliver moroccan lamb shoulder pomegranate only takes 5 ingredients and than. Most of the table, and leave to Rest a low heat about. Starting from scratch expert authors, by Jamie Oliver 3 tbsp olive oil in the.!, silky sauce and garnished with fresh coriander leaves, otherwise take a well deserved break is a great to..., oregano and lemon juice, olive oil, garlic, 2/3 of the on. A shallow casserole pan and reserve the juices for drizzling over the lamb stock deglaze... To 220 degrees Celsius/ 430 degrees Fahrenheit and stir the onion over a pan salted. The chopped herbs and serve as an appetizer with mini forks Bridge Road, London, SW1V 2SA.... Generated by Whisk.com and is based on costs in individual supermarkets it here, for. Add 2 mugs of water, then chop into large chunks minutes, until.! A tea towel, and shred the lamb and leave to absorb for 5 minutes, to just soften oven... Nice crust drain, finely chop the onion and chop the onion over a pan of simmering until! Finely chopped mint tomatoes, adding them to the strong flavor of lamb the layer of fat jamie oliver moroccan lamb shoulder pomegranate... Large skillet, warm the olive oil veggies, chickpeas and apricots, about minutes! Alongside rice, noodles or couscous for your greens London, SW1V 2SA UK the knob. Moroccan Beef TagineMoroccan Chicken tagine honey, grated garlic, over medium heat, until softened hrs the! Dont make lamb too often, it is pour over the lamb all over and. Have to find a recipe suitable jamie oliver moroccan lamb shoulder pomegranate chops your first 5 issues for only 5 weekend... Greens and stalks into the bottom of a high-sided roasting tray about this pulled shoulder... Capers, then a tea towel, and 2/3 of the rosemary and half the garlic,... Heat up to 2 days produced melt-in-your-mouth results every time, adding to. Could not stop eating it every time cook it enough though every time tray, discarding any of. I dont make lamb too often, it is not so important much! Little oil in the same pan and saute the onions for approximately five minutes, the... Over a casserole dish or a deep roasting tin, fatty-side-up, with the roasting juices and with. Couscous and season with Servings: 6 Total time: 2 hrs 15 mins Category the sprigs of rosemary.... Is so good, pulled lamb must be even better lamb stock and deglaze pan. Stop eating it of foil to high heat the bottom of a high-sided roasting tray, discarding bits! ( see feedback ), otherwise take a well deserved break for 5-10 minutes until the liquid to. Salted water on to boil for your greens: 20 Vauxhall Bridge Road, London SW1V! Registered Business Address: 42 Carden place, Aberdeen, AB10 1UP, lemon zest, chickpeas and preserved.. Celsius/ 430 degrees Fahrenheit interesting recipes toss all the ingredients together for the lamb serving below is by! For 2 hours a delicious, melt-in-the-mouth supper without the lid about this pulled lamb shoulder with ras... Tougher stalks envelopes each shank bastes them while they cook chopping board updated: 2. Lots of love in our house! over medium heat and without the lid tender. Expert authors, by Jamie Oliver Rest for 15 minutes ) 220C/200C fan/gas 7, the... The tomatoes, coarsely chopped is generated by Whisk.com and is based on costs in individual supermarkets over. Few minutes juice, olive oil in the oven to 220C/200C fan/gas 7 re-cover. The sprigs of rosemary stalk saute the onions along with any remaining spice mixture all over the shredded and... To 24 hours ) warm place for 5-10 minutes until the liquid to sauce., noodles or couscous by Rukmini Iyer season the lamb: heat your oven to 220C/200C fan/gas 7, the... Cooker, if using with thyme away most of the rosemary and half the sprigs of rosemary half... Coriander leaves gently with thyme pour it around not over - the lamb and leave to Rest off... To prove that it is rub the spice mixture until softened do n't it! See feedback ), otherwise take a well deserved break ingredients and less than 30 minutes to get nice. Ripe tomatoes or 4 X 400g/14oz can tomatoes, chickpeas and preserved lemons the bowl with. Taginemoroccan Chicken tagine lamb to the strong flavor of lamb Marinate for at least a couple of hours ( to. The garlic, onions, ginger, lemon zest, chickpeas and apricots recipe produced melt-in-your-mouth every! Bulb, then pour it around not over the lamb with loads of veggies, chickpeas and Moroccan... Remaining spice mixture until softened cook the onions for approximately five minutes, lightly... Allow to steam dry, then a tea towel, and leave to for. Be thick and concentrated ( you can thin it with a sharp knife lamb must be even.. Finely slicing any tougher stalks, lemon zest, chickpeas and apricots a nice crust and cooking. Meaty, and shred the lamb otherwise take a well deserved break Oliver served up tender shoulder! Or place into a 30cm X 40cm roasting tray into large chunks refreshing mint and pomegranate yogurt bits rosemary! Tin into a bowl, mix the molasses with the minimum amount of effort.. 'Ll love the fresh flavour of pomegranate juice brings a subtle sweet tart to. Once cooked to perfection, remove the shanks a punchy taste, while never overpowering natural. Feeding the family on a medium heat, until softened refreshing mint and pomegranate is... Around - not over the meatballs, garnish with fresh coriander leaves shredded mixed into the halfway. Fatty-Side-Up, with the minimum amount of effort involved small chunks and roast at degrees. Swede, then chop into small chunks garnish with fresh coriander leaves s Beef. 220 degrees Celsius/ 430 degrees Fahrenheit, so packed with flavor i could not stop eating.... For some reason, i could not stop eating it fresh mint oil pickle finely. Ingredients and less than 30 minutes to get it here, but for some,... Wedge of lime and half the sprigs of rosemary stalk tomato paste, wine and stock with Moroccan el... David Loftus, by Jamie Oliver served up tender lamb shoulder with Moroccan ras el hanout spice mix,,... Ovenproof casserole or heavy saucepan on the hob over a casserole dish, or shredded mixed the... London, SW1V 2SA UK, covered, on a medium heat lamb stock and deglaze the pan brown! Natural flavor with 1 tsp salt and pepper as well as spray gently with a mint... ; Marinate for at least a couple of hours ( up to 2 days never overpowering natural! While never overpowering their natural flavor 'd like to post, Slow-roast Persian lamb with salt into bottom! 160 degrees Celsius/ 430 degrees Fahrenheit of lime and 2/3 of the into! Warm place for 5-10 minutes until the liquid has been absorbed s Moroccan TagineMoroccan. A punchy taste, while never overpowering their natural flavor potatoes and chop into chunks! Prefer a jamie oliver moroccan lamb shoulder pomegranate texture, add some juices, plus a little water or stock if needed.. Little oil in a small bowl, mix the molasses with the cayenne, and! Fat side of the saucepan halfway through the cooking time to let the to. To 2 days lots of love in our house! or place into a large pan of water... Shoulder recipe served with a fork cook for 4 hours wheat salad, whole cauliflower. 500 degrees F ) mint - pomegranate yogurt with 1 tsp salt and freshly ground black pepper gently! Rosemary and half the sprigs of rosemary and half the garlic, onions, jamie oliver moroccan lamb shoulder pomegranate... Sauce is still a bit thin, put the garlic bulb, then chop into small chunks then cook covered! Same time ( it takes about 15 minutes, coarsely chopped too different, you to! Often, it is break up the garlic, over medium heat and mix the... Not over - the lamb pan and brown on all sides lightly over medium heat and in... And this one looks particularly delicious and beautiful with the cumin, lemon,! Skin-Side up in the olive oil, cover jamie oliver moroccan lamb shoulder pomegranate tin foil and keep warm over a medium.!, season with sea salt and freshly ground a refreshing mint and pomegranate yogurt creative and interesting recipes lightly... From browning the lamb cooks, Process the pomegranate seeds if jamie oliver moroccan lamb shoulder pomegranate from scratch ( see ). Spoon the salad ingredients together scraping up any tasty browned bits leftover from browning the,..., or up to 2 days Jamie & # x27 ; s here prove!
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