This recipe was a hit with the whole family. It was so tender, fall apart and juicy! 100000% you should try and cook this for the family.
There is little to no prepping - it’s just a matter of being patient to slow roast, while the smells wafts through the house.
What you need
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1.5-2kg lamb shoulder
Olive oil
Salt & pepper
1 tbsp za’atar
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons pomegranate molasses
1 tablespoon honey
1 cup hot chicken stock
1 knob of garlic butter
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Preheat the oven to 240ºC.
Place the lamb on a roasting tray and rub with oil, salt, pepper, za’atar, cumin, onion powder, garlic powder, pomegranate molasses and honey.
Place the lamb in the oven and roast for 20 minutes or until the skin begins to brown.
Reduce the heat to 140ºC, add chicken stock and garlic butter, cover with foil and continue to cook for a further 4-5 hours or until the meat falls apart.
Set aside to rest.
:
We served ours with parmesean roasted potatoes and corn and the leftovers made for a perfect wrap for lunch.
With the juice in the pan, glaze the over the lamb.
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