Advertisement

Ingredients

For the lamb

For the salad

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb.

  • STEP 2

    Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. 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.

  • STEP 3

    Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

RECIPE TIPS
JEWELLED COUSCOUS

Cook 200g couscous and mix with 150g

pomegranate seeds, a chopped handful

mint, the juice 1 orange and 2 tbsp each

olive oil and white wine vinegar. Serves 4.

Recipe from Good Food magazine, January 2010

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.48 ratings
Advertisement
Advertisement
Advertisement