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.