Adapted from Diana Henry’s recipe
The only thing better then the taste of this dish is how easy it is to make it – but be prepared to start a full day before you plan on serving it.
- 3kgs bone-in shoulder of lamb (or two 1.5 kgs bone-in shoulders of lamb)
- 12 garlic cloves, roughly chopped
- Sea-salt flakes
- 150 ml (2/3 cup) pomegranate molasses
- 150 ml (2/3 cup) honey
- 60 ml (1/4 cup) olive oil
- 1 cup fresh lemon juice (from about 5 lemons)
- Pomegranate seeds
- Leaves from a small bunch of mint, torn
- Flatbreads or cooked couscous
Prepapre a super large ziplock plastic bag, alternatively a large roasting tin.
In a mortar, crush the garlic to a paste with the salt, add the garlic along with the pomagranet molasses, honey, olive oil and lemon juice to the plastic bag or tin, mix well place the lamb inside coating it in the marinade, seal well, put in the fridge for about 12 hours.
Return the lamb to room temperature and heat the oven to 200°C/400˚F.
Place the lamb in a rosting tin along with all the marinade. Cover very tightly with foil. Place in the oven and immediately reduce the temperature to 160°C/325˚F. Cook for four to five hours, basting with the juices every so often. The lamb is cooked when you can pull the meat apart with a fork.
Shred the lamb at the table and serve with pomegranate and mint, plus flatbreads or couscous and a salad.