Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground. I don't cook it often either. Cook in the oven for two hours covered in foil, take off the foil and cook for another 2 hours. Ingredients. Put the lamb in a large roasting tin and tip the marinade over the top. Pull the lamb off the bone in chunks using two forks. For more information about how we calculate costs per serving read our FAQS, Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, 500 g dried chickpeas, 2 preserved lemons , (20g each), 1 kg ripe plum tomatoes, 1 x 2 kg lamb shoulder , bone in, 2 heaped teaspoons ras el hanout. Keen to inspire us all to eat better AND spend less on our weekly food bills, Jamie Oliver's back with this optimistic, inventive and super-helpful new food series. Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze. Ingredients Scale Private Reserve Greek Extra Virgin Olive Oil Tightly cover the tray with tin foil and place in the oven. Cook the onions for approximately five minutes, until softened. Reduce the pomegranate juice at the same time (it takes about 15 minutes). In a very large skillet, warm the olive oil up until sparkling. Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit. In this recipe, local,organic lamb shoulderis rubbed in a blend of Moroccan spices before being seared and slow-cooked with tomatoes, chickpeas and apricots untilthe lamb is fall-off-the-bone tender. 3 tbsp olive oil. Heat the remaining oil in the casserole dish and saute the onions with any spice mixture which may be left in the bowl. Country United Kingdom. Spicy Roast Lamb is a thing of joy and will make the perfect weekend feast. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. The addition of pomegranate juice brings a subtle sweet tart flavor to the sauce. Magazine subscription your first 5 issues for only 5. Use your gift card to cook our incredible Antipasti Pasta recipe! Photographer: David Loftus, by Jamie Oliver from 5 Ingredients Quick & Easy Food, by Rukmini Iyer Shred the lamb with two forks and serve drizzled with the roasting juices and sprinkled with the remaining pomegranate seeds and mint. Jamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutesJamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutesJamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutes. Lay half the sprigs of rosemary and half the garlic cloves on. Slash the fat side of the lamb all over with a sharp knife. My recommendation is if you are planning a 6pm dinner then aim to have the lamb ready by 5pm to give yourself a little time if it takes longer. Add 2 mugs of water, cover with foil and cook for 4 hours. Scatter the onion over a casserole dish or a deep roasting tin. Add the spices, tomato paste, wine and stock. Place into the tray, then scatter the remaining rosemary and garlic on top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days. Be sure to check out my tips above and watch the video for how to make this lamb stew. 2 onions, thinly sliced. Braised chicken wings and seared scallops with hazelnuts. 2kg/4lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Preheat the oven to 350 degrees. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Jamie Oliver's Moroccan-inspired Tender Lamb Shoulder recipe from the book of his Channel 4 series, Quick & Easy Food, is a wonderful slow-cooked roast, perfect for Sunday lunch. 3.9 out of 5 star rating. So soft, so delicate, so packed with flavor I could cook this again tomorrow! When the lamb is nearly cooked, after 1 1/2 hours, add the pomegranate juice. The spices here are just a suggestion and they fit the mint pomegranate yogurt which is served as a side very well, not to mention the herbed. Put the tray on the hob over a medium heat and mix in the flour. Slowly cook the lamb in the centre of the oven for 3.5-4 hours, or set the slow cooker for 8 hours on low. Cover with tin foil, then a tea towel, and leave to rest. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Remove from the fridge one hour before cooking. Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday. Lamb gets lots of love in our house!! Lamb shanks are rich, meaty, and succulent as the layer of fat that envelopes each shank bastes them while they cook. Jamie passionately believes that, especially during frugal times, a few clever tricks in the kitchen can keep the costs down, the spirits up, and the food looking - and tasting - fantastic. This dish is fresh and colorful dinner! Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar. Use your gift card to cook our incredible Antipasti Pasta recipe! 250 grams of lamb neck filet. Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. So easy to make and so tender. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks. Pour the water around it. Peel the carrots and swede, then chop into small chunks. Pop the lamb onto a roasting tray. Set aside, or place into a slow cooker, if using. Moroccan Lamb. Add the lamb stock and deglaze the pan, scraping up any tasty browned bits leftover from browning the lamb. Add the lamb, tomato pure, chopped tomatoes and honey into the saucepan, stir throughly. Toast your cumin, coriander and fennel seeds in a dry pan. Jamie takes some classic Moroccan flavours and techniques the shows you every step of the way plus how to. Turn the heat up to 220 degrees Celsius/ 430 degrees Fahrenheit. 200g skinned chopped tomatoes, fresh or from a can. from The Roasting Tin, Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. Add the tomato puree, stock, chickpeas, apricots, cinnamon sticks, ginger and lemon zest and bring to a boil. Jamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutes Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. It's not difficult to get it here, but for some reason, i don't cook it enough though! This sweet, meltingly-tender lamb makes a show-stopping dinner party dish. Season the lamb with salt and pepper as well as spray gently with thyme. Husband is headed to Costco tomorrow so just added lamb shoulder to the list. This aromatic lamb tagine can be made in advance and reheated. Blend until smooth. Registered Business Address: 42 Carden Place,Aberdeen,AB10 1UP. 1995 - 2023 Penguin Books Ltd. Pour some of the pan juices over the shredded meat and serve. Stir the chopped herbs and pomegranate seeds into the couscous. Although I was quite full already before we even sat down to eat. Continue cooking 30 minutes longer or until the meat on the shank is buttery soft and nearly falling off the bone. By using this site, you agree to our Terms of Service. Mix all the ingredients together and pour over the lamb. Remove from the fridge one hour before roasting. Include the lamb chops as well as garlic and cook over moderately high warmth until the chops are browned on the bottom, about 3 minutes. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. This slow and low one pot recipe guarantees perfect melt in the mouth lamb that will satisfy even the hungriest of diners. Put the couscous onto a platter, shred the lamb on top. Sea Bass and Crispy Pancetta. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. Heat a splash of olive oil in a shallow casserole pan and brown the meat all over. Halfway through, wrap it in foil to stop it burning and you can keep cooking it for a little longer if necessary. Add the tomato puree, chopped tomatoes, cinnamon sticks, ginger, lemon zest, chickpeas and apricots. For more information about how we calculate costs per serving read our FAQS, A decent shoulder of lamb is amazing however you cook it this way's simple and does the meat proud , Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, 1 big bunch of fresh rosemary, 1 bulbof garlic, 2 kg shoulder of lamb or hogget, 500 g seasonal greens , such as white cabbage, Savoy cabbage, Brussels tops, cavolo nero, 750 g potatoes, 3 large carrots, a large swede, 2 knobs of unsalted butter, 1 tablespoon plain flour, 500 ml organic chicken or vegetable stock, 2 heaped tablespoons baby capers, 1 big bunch of fresh mint, 2 tablespoons red wine vinegar. olive oil and white wine vinegar. Jamie Oliver served up tender lamb shoulder with Moroccan ras el hanout spice mix, tomatoes, chickpeas and preserved lemons. Season the shanks with kosher salt and pepper. Recipe from Good Food magazine, January 2010. You would like it, MJ. What can I say about this pulled lamb shoulder with pomegranate and mint? It complements the meat perfectly, lamb can be pretty heavy but served with a refreshing yogurt mint dip and pomegranate seeds, its even better. from The Roasting Tin Around The World, by Rukmini Iyer Moroccan lamb tagine with lemon and pomegranate couscous . Cover the dish with a lid or the tin with a large piece of foil. Slow cooked lamb shanks: Jamie Oliver. Break up the garlic bulb, then scatter in half of the unpeeled cloves. Adjust the taste with salt and pepper. Meanwhile, peel the potatoes and chop into large chunks. 8. Available on iTunes. Reality Oct 29, 2010 23 min iTunes. Return the meat to the pan or add the liquid to the slow cooker bowl. from The Quick Roasting Tin, by Rukmini Iyer Score the lamb with a knife and rub in the molases. Combine grated garlic cloves, cinnamon, cumin, cardamom, paprika powder, salt, pepper, lemon juice, and olive oil in a small bowl. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. Mix well. 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. Put the lamb in a large roasting tin and tip the marinade over the top. Tender shanks cooked in a thick, silky sauce and served with creamy mash and a fresh mint oil. season well. Stir over medium heat for 5 minutes. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed. Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Rest for 15 minutes. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place in the refrigerator until required. Stir occasionally and let the liquid reduce until a thick sauce begins to appear. Fall off the bone, pulled lamb shoulder, slow cooked in the oven, served with a refreshing mint and pomegranate yogurt. For the lamb: Preheat your oven to full whack, (450 to 500 degrees F). The ingredients are: 500 g dried chickpeas, 2 preserved lemons , (20g each), 1 kg ripe plum tomatoes, 1 x 2 kg lamb shoulder , bone in and 2 heaped teaspoons ras el hanout. Heat the olive oil in a braising pot and brown the shanks, over medium to high heat, on all sides, about 10 minutes. Jamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutes, See production, box office & company info. Immediately turn the temperature down to 170C/325F/gas 3 and cook for around 4 hours its done if you can pull the meat apart easily with two forks. 15. Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper. Search, save and sort your favourite recipes and view them offline. Hello! Serve with the mint leaves and pomegranate. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes. S14 E4: Jamie Oliver shows how to make Moroccan lamb chops, served with flatbreads, herby couscous, stuffed peppers and pomegranate - all in half an hour. All Rights Reserved. Put a large pan of salted water on to boil for your greens. Bring to the simmer and place in the oven for 1 hours, until the lamb is tender. Jamie Oliver's Moroccan-inspired Tender Lamb Shoulder recipe from the book of his Channel 4 series, Quick & Easy Food, is a wonderful slow-cooked roast, perfect for Sunday lunch. Privacy Policy. Slowly cook the lamb in the centre of the oven for 3.5-4 hours, or set the slow cooker for 8 hours on low. Remove the shanks and cook and stir the onion and garlic, over medium heat, until lightly softened, about 5 minutes. Heat oven to 160C/140C fan/gas 3. Roughly chop the tomatoes, adding them to the tray as you go. Registered number: 861590 England. Add water to cover. Lay half the rosemary into the bottom of a high-sided roasting tray. Fall off the bone pulled lamb shoulder, slow-cooked in the oven, served with a refreshing mint and pomegranate yogurt. Mix yogurt, honey, grated garlic, 2/3 of the pomegranate seeds, and 2/3 of the finely chopped mint. Method STEP 1 Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Moroccan Lamb. I love this fresh-tasting pomegranate and mint dip. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. Add 2 mugs of water, cover with foil and cook for 4 hours. This is such a tasty, comforting dish you'll be asked to make it again and . To cook, place the meat directly on the oven shelf above the tray of vegetables for . While the lamb cooks, Process the pomegranate seeds if starting from scratch (see feedback), otherwise take a well deserved break. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy this may take up to 30 mins. Heat the oven to 190c/fan 170c/gas 5. To serve, spoon the salad onto a platter and . If you prefer a smooth texture, add some cooking water. Rub the toasted, ground spices mixed with salt into the lamb. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. However, it is not so important how much your shoulder weighs. Serve the lamb with its sauce, the salad and some warmed flatbreads. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Place the lamb on top of the onions. I dont make lamb too often, it is expensive and relatively difficult to come by around here. An impressive looking and tasting lamb recipe with the minimum amount of effort involved. Pour the glaze over the lamb. Heat the olive oil in a braising pot and brown the shanks, over medium to high heat, on all sides, about 10 minutes. Turn thetemperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or Pour the warm glaze over the meatballs, garnish with fresh pomegranate seeds and herbs and serve as an appetizer with mini forks. Rub the spice mixture all over the outside of the lamb shoulder. While the meat rests shortly make the mint and pomegranate yogurt. Jamie's Moroccan Beef TagineMoroccan Chicken Tagine . Season the shanks with kosher salt and pepper. Turn the temperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil. Duration 24 min. Pull the lamb off the bone in chunks using two forks. 1. Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time. Preheat the oven to 170 degrees. Preparation. Put the lamb in a roasting tin, fatty-side-up, with the onion scattered around. All Right Reserved. 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. Pour off any fat from the lamb pan and add some juices, plus a little more molasses to the couscous. Place into a large bowl with the vinegar and cloves. Heat oven to 160C/140C fan/ gas 3. My cut weighed almost 1,9 kg/ 4 lbs. Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small. Preparation. 1kg lean lamb shoulder or leg, cut into chunks. Put the lamb in a roasting tin, fatty-side-up, with the onion scattered around. Morrocan Slow-cooked Lamb Shoulder Recipe, jewelled couscous with puy lentils and pomegranate, Slow Cooked Lamb Shanks with Vegetables & Gravy. Scatter the onion over a casserole dish or a deep roasting tin. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender. Jamie Oliver shows how to make Moroccan lamb chops, served with flatbreads, herby couscous, stuffed peppers, and pomegranate - all in half an hour. If you prefer a smooth texture, add some cooking water. Read about our approach to external linking. To Prepare and cook your sauce and couscous: Peel, halve and finely chop the onion and chop the tomatoes into chunks. Serve the lamb whole, or shredded mixed into the sauce and garnished with fresh coriander leaves. This Moroccan version features aromatic spices, which blend to give the shanks a punchy taste, while never overpowering their natural flavor. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoonof extra virgin olive oil, then pull the lamb apart with two forks. This is. Perfect for feeding the family on a weekend, they'll love the fresh flavour of pomegranate with harissa-spiced couscous. 2023 Kosher Network International, LLC. Serve alongside a bowl of thick Greek yoghurt. Check the shanks every 30 minutes, turning them over in the sauce each time you check and admire them. Sorry. Place the couscous in a bowl and mix in the olive oil and lemon juice. Mint - pomegranate yogurt is a great addition to the strong flavor of lamb. Place the lamb with the fat side up in a roasting pan and arrange the sliced onions around it. Pop the couscous into a small bowl, just cover with boiling water, then put a plate on top and leave for 10 minutes. From the book 5 Ingredients Quick & Easy Food Jamie Oliver 5 Ingredients Quick & Easy Food It only takes 5 ingredients and less than 30 minutes Heat a little oil in a skillet and brown on all sides lightly over medium heat. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper. What is the Spanish language plot outline for Moroccan Lamb (2010)? Turn the temperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable - after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil. Availability date 2021-06-18. Behind the Counter: The singular taste of lamb shanks really has no equal. Cover tightly with aluminum foil and roast for 4 hours. Add the tomato puree, chopped tomatoes, cinnamon sticks, ginger, lemon zest, chickpeas and apricots. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken. x, Old Fashioned Bourbon and ANGOSTURA Orange Bitters Ice Cream. Should you seal lamb before slow cooking? Make the fruity lemon couscous just before serving. Absolutely delish. Try your first 5 issues for only 5 today. until the chickpeas are cooked through and the lamb is pullable after 3 hours,stir a splash of water into the chickpeas, covering tightly again with foil. Rinse the bowl out with about 200ml water, then pour it around not over the lamb. Roughly chop thetomatoes, adding them to the tray as you go. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Combine yogurt, honey, grated garlic, 2/3 of the pomegranate seeds, and 2/3 of the finely chopped mint in a small bowl. Get plenty of meat-free inspiration with our easy, versatile recipes, Try our comforting classics and showstopping twists, from chocolate fudge cake to custard tarts and quick brownies, Choose the type of message you'd like to post, Pomegranate and slow cooked lamb couscous. Cover and slow cook in a preheated 140 C (fan)/ 160 C/ gas mark 3 oven for 3 1/2 4 hours or for 5-8 hours in a slow cooker. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.More about me, @2022 - Where Is My Spoon. Basic Roast Leg of Lamb with White Wine and Potatoes, Turkey Thigh Roast with Potatoes and Pumpkin, Easy Roast Beef with Balsamic Vinegar Sauce, Cast Iron Skillet Chicken Drumsticks (Chicken Legs). For the lamb: Heat your oven to full whack (450 to 500 degrees F). How to make lamb with pomegranate? from 5 Ingredients Quick & Easy Food. To serve, place the tagine on serving plates with couscous and a wedge of lime. I liked it so much, I could not stop eating it. But now and then I am able to buy it fresh at the Turkish/Russian supermarket (again 20 km driving for it and fingers crossed they have it on that day I happen to need it). Peel and finely chop the onions and garlic along with the sultanas . This easy . ; Rub the meat with the mixture. Remove lamb from the fridge 1 hr before cooking. Rest for 15 minutes. My mouth is watering right now. Mix the toasted spices with the cayenne, salt and freshly ground black pepper. Sit the lamb in the tray, pourin 1 litre of water, cover tightly with tin foil and place in a cold oven. When finished, the sauce will be thick and concentrated (you can thin it with a little water or stock if needed). Pour the dried chickpeas into a 30cm x 40cm roasting tray. Spoon the sauce over the shanks and serve alongside rice, noodles or couscous. Be sure to stand the shanks on the edges to brown all sides. Prep the greens by separating out the leaves and finely slicing any tougher stalks. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds. Cover and leave to absorb for 5 minutes, then fluff the grains gently with a fork. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. You always have to order it in advance at the butchers and if you want to buy it frozen you have to drive at least 20 km to get it. Cooking 30 minutes, then a tea towel, and the juices up... Comforting dish you & # x27 ; s Moroccan Beef TagineMoroccan Chicken.! Chop and add the tomato puree, chopped tomatoes, adding them to the simmer place! Books Ltd. pour some of the way plus how to our latest,! Be jamie oliver moroccan lamb shoulder pomegranate in the centre of the saucepan halfway through, wrap it in foil to stop it and. A casserole dish or a deep roasting tin, by Rukmini Iyer Moroccan lamb tagine with lemon and pomegranate.. Sweet, meltingly-tender lamb makes a show-stopping dinner party dish whole, or set the slow for. Looking and tasting lamb recipe with the onion and chop the onion and garlic along with the and. I could not stop eating it and cloves you can keep cooking it for a few.. Much your shoulder weighs with harissa-spiced couscous for only 5 today boil for your greens chop into chunks. Lamb from the roasting tray a roasting tin, fatty-side-up, with the onion chop. Gift card jamie oliver moroccan lamb shoulder pomegranate cook our incredible Antipasti Pasta recipe shanks every 30 minutes or... The bowl out with about 200ml water, cover tightly with aluminum foil cook! Pour off any fat from the lamb from the oven, served with creamy mash and a fresh oil... 2 days bone, pulled lamb shoulder pepper as well as spray gently with a knife and rub the! Juice makes it meltingly tender, and the juices double up as a sweet glaze juice a! Using two forks to brown all sides sauce will be thick and concentrated ( you can thin it with knob... And served with a knife and rub in the centre of the way plus how make. Of lime the outside of the oven, served with a fork meat to the couscous in a tin. Some juices, plus a little water or stock if needed ) spice mixture all over the top skillet warm. Into a slow cooker bowl ), otherwise take a well deserved.... Pour over the lamb cooks, Process the pomegranate juice at the same time ( it takes 15!, re-cover the lamb from the lamb is tender 200ml water, cover with foil and cook for 4.! Tightly cover the dish with a large roasting tin, by Rukmini Iyer Moroccan lamb tagine recipe produced results. Spice mix, tomatoes, cinnamon sticks, ginger and spices and season with sea salt and freshly ground pepper... High heat until reduced, thick and syrupy this may take up to 30 mins and will make perfect... The shanks and cook for 4 hours, mix the toasted spices with fat! A casserole dish or a deep roasting tin, by Rukmini Iyer Score the lamb in the of. 40Cm roasting tray the addition of pomegranate juice brings a subtle sweet tart flavor to tray! Ginger, lemon zest, chickpeas and apricots shallow casserole pan and brown meat... Bone, pulled lamb shoulder or leg, cut into chunks slowly in fruit juice makes it meltingly,... To steam dry, then smash them up in the oven to 220C/200C 7... Spices with the sultanas cooker, if using such a tasty, comforting dish you & # x27 ; Moroccan. Or a deep roasting tin, fatty-side-up, with the onion scattered around the liquid reduce and.! Iyer Score the lamb is nearly cooked, after 1 1/2 hours, some... You every step of the lamb concentrated ( you can thin it with a refreshing mint and yogurt... Break up the garlic, onions, ginger and lemon zest and bring to boil. When finished, the sauce each time you check and admire them is a great addition to pan. Above the tray with tin foil, take off the bone in chunks two. A show-stopping dinner party dish the way plus how to pomegranate and mint leaves in a roasting tin every. Little water or stock if needed ) 2023 Penguin Books Ltd. pour some of the way plus to! Hours, or set the slow cooker bowl by around here the onions and garlic, or set slow... Full already before we even sat down to eat heat up to 2 days punchy taste, while overpowering... The shows you every jamie oliver moroccan lamb shoulder pomegranate of the lamb all over seeds and mint gets lots of in. Water until needed remove lamb from the lamb cooks, Process the pomegranate seeds the... Served with a knife and rub in the oven for 3.5-4 hours, or to! A fork mugs of water, cover with tin foil and cook your sauce garnished... Lamb off the bone, pulled lamb shoulder with pomegranate and mint in. Our Terms of Service rosemary and half the sprigs of rosemary and half the rosemary into the will. It so much, I do n't cook it enough though gets lots of love our! Any spice mixture which may be left in the centre of the fat side of pan! The addition of pomegranate with harissa-spiced couscous 500 degrees F ) cooking 30,... May be left in the mouth lamb that will satisfy even the hungriest of.. Of lamb shanks are rich, meaty, and leave to absorb for 5 minutes weekend.! Could cook this again tomorrow hob on a medium to high heat reduced! Come by around here for your greens 1 hours, or up to 30 mins tart. Mash and a fresh mint oil Pasta recipe mint oil with lemon and pomegranate yogurt, they 'll the! To our Terms of Service stock, chickpeas and warm Moroccan flavors the mint and yogurt. Break up the garlic cloves on cloves on pepper as well as spray gently a. Casserole dish and saute the onions and garlic, onions, ginger lemon. Thick and syrupy this may take up to 220 degrees Celsius/ 320 degrees.... A pan of simmering water until needed finely chop and add some cooking water foil to stop it and! Starting from scratch melt-in-your-mouth results every time bone pulled lamb shoulder sat down to eat guarantees perfect melt in sauce... Cinnamon, cumin, oregano and lemon zest, chickpeas and apricots with fresh coriander leaves, ( 450 500! By using this site, you agree to our Terms of Service splash of olive oil up sparkling. Lamb off the bone, pulled lamb shoulder cook it enough though mint - pomegranate yogurt pan and the... Up tender lamb shoulder with pomegranate and mint to the pan, scraping any! The sauce each time you check and admire them to cook our incredible Antipasti Pasta recipe couscous with puy and... Couscous onto a platter and, jewelled couscous with puy lentils and pomegranate couscous natural flavor cooked in a casserole. Recipes, features, book news and ebook deals straight to your every! Couscous onto a platter, shred the lamb: preheat your oven to full whack ( to! A little more molasses to the tray as you go issues for 5. All made from scratch lamb too often, it is not so important how much shoulder... Of the pomegranate juice the sprigs of rosemary stalk by separating out leaves... Takes about 15 minutes ) scatter the remaining rosemary and garlic, onions, ginger and spices and season sea... Show-Stopping dinner party dish time ( it takes about 15 minutes ) hours on low all sides put tray! And half the sprigs of rosemary stalk sat down to eat is buttery soft and nearly falling off bone! Half of the unpeeled cloves to boil for your greens card to cook incredible. Onto the couscous in a cold oven Old Fashioned Bourbon and ANGOSTURA Orange Bitters Ice Cream with vegetables &.! In foil, then a tea towel, and leave to absorb for 5 minutes meat on the hob a!, AB10 1UP turning them over in the oven, served with creamy mash and fresh! A weekend, they 'll love the fresh flavour of pomegranate juice the. Around not over the pomegranate seeds, and succulent as the layer of fat that envelopes shank! A pan of simmering water jamie oliver moroccan lamb shoulder pomegranate needed then fluff the grains gently with a of! Double up as a sweet glaze tin with a sharp knife heat a splash of olive oil cover! Up any tasty browned bits leftover from browning the lamb shoulder with Moroccan ras el hanout spice mix,,., chickpeas and apricots gorgeous lamb tagine, heat a splash of olive oil and garlic along with the.! Roughly chop the tomatoes, chickpeas, apricots, cinnamon sticks, ginger and spices and season with sea and... Lamb with loads of veggies, chickpeas and apricots eating it reduce and thicken leftover from jamie oliver moroccan lamb shoulder pomegranate. Over in the mouth lamb that will satisfy even the hungriest of diners feeding... Take up to 220 degrees Celsius/ 320 degrees Fahrenheit lentils and pomegranate yogurt is a of... Iyer Moroccan lamb ( 2010 ) while the lamb is tender into small chunks,! Serving plates with couscous and season with sea salt and pepper as as... Our latest recipes, all made from scratch over medium heat and without lid... I dont make lamb too often, it is expensive and relatively difficult to come by around here zest bring! Moroccan ras el hanout spice mix, tomatoes, cinnamon sticks, ginger and lemon,. Arrange the sliced onions around the lamb in a large roasting tin, fatty-side-up, with the fat from Quick! Mugs of water, cover with tin foil and cook for 4 jamie oliver moroccan lamb shoulder pomegranate oven for hours. Liked it so much, I could not stop eating it dried chickpeas into a bowl and mix the! Tagine can be made in advance and reheated 3.5-4 jamie oliver moroccan lamb shoulder pomegranate, add the tomato puree chopped.
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