A minimal effort Saturday night meal, this lamb is prepped in 5 minutes and can then be shoved in the oven and forgotten about. There’s no browning involved. It works well in a slow cooker or can be put in an oven set at 160 degrees for 4 hours. The lamb falls apart with the touch of a fork. It’s a great family or large crowd dinner party pleaser.
1 heaped tsp ground cumin
1 heaped tsp ground coriander
4 tbsp Belazu Pomegranate Molasses
10cm piece ginger finely chopped
3 garlic cloves crushed
Juice of a lemon
2 tbsp olive oil
2 red onions chopped
3 tbsp Tims Dairy Greek Style Natural Yogurt mixed with fresh coriander
Stab the lamb shoulder all over. Combine the garlic, ginger, lemon juice, olive oil, cumin, coriander and pomegranate molasses in a bowl. Poor over the lamb making sure it’s covered in the marinade.
Quarter your onions and put them in the bottom of a large casserole (or roasting tray). Sit the lamb on top pouring any remaining marinade on top. Put a lid on the pan or tightly cover with foil with a layer of grease proof underneath if using a roasting tray.
Put in the oven and go about your day.
When ready carefully lift out the lamb. Drain the fat off from your juices (separating jugs make this job effortless and you can get one for under £10). Pull the lamb apart with a fork, drizzle with the juices.
Serve with a dollop of yogurt and quinoa or couscous.