Slow Roasted Persian Lamb w/ Rosemary Jelly
A sweet, meltingly tender lamb recipe for a show-stopping feast.
Serves
4 people
Featuring
Tracklements Zingy Rosemary Jelly
Ingredients
100g Tracklements Zingy Rosemary Jelly
1 tbsp cumin
2 cloves garlic, finely diced
2 onions, sliced
Juice and zest of 1 lemon
1 shoulder of lamb (bone in)
Sea salt and freshly ground black pepper
300g greek yogurt
Seeds from 1 pomegranate, to serve
All ingredients are available to purchase in our Farm Shop
Method
- Preheat oven to 160°C.
- In a small bowl mix together the Zingy Rosemary Jelly, cumin, garlic, lemon juice and zest to make the glaze.
- Throw the sliced onion into the base of a deep sided roasting tray or a casserole dish (if you have one that fits!).
- Lightly score the lamb, and season generously. Place the lamb on top of the onions.
- Pour the glaze over the lamb. Add 200 ml water to the base of the tray. Cover the lamb/tray in foil.
- Roast the lamb for 3 hrs before removing the foil and continue roasting for a further 20-30 mins or until the lamb has a good colour
- Pour the juices over the lamb.
- Stir a tablespoon of Zingy Rosemary Jelly until loose, then mix into the yoghurt.
- Shred the lamb with 2 forks and serve with flat breads, fresh pomegranate and a drizzle of the rosemary yogurt.
