Marinate for 24-36 hours for best results, can’t wait that long, add more lemon juice to accelerate the marinating process
1.5 kg to 2kg of boneless lamb or leg of Lamb
1 cup of olive oil
1/4 teaspoon of ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon ground cardamon
8 cloves crushed in a pestle & mortar
6 cloves of garlic crushed
juice of 1 lemon
2 teaspoon of pomegranate molasses
3 teaspoon salt flakes
Combine all the above and smother all over the leg of lamb or stir into the boneless lamb.
Cover with cling and leave this is the fridge
Once you are ready to cook. Char-grill in a hot griddle or put the oven (Gas Mark 200) really high for 15 each side.
Cover with foil and slow cook for 4 hours on a medium heat in the oven ( Gas mark 180)
I open the dish after 2 hrs and put in 1 cm of boiling water and cover tightly with foil.
This keeps the meat juicy and succulent inside but leaving the meat char-grilled on the top.
To known when this is cooked, the meat should come away quickly, or if you are doing boneless lamb, test ones and it should melt in the mouth
To serve simply scatter pomegranate seeds, fresh torn mint & toasted pine nuts.
I like to have this with either a nutty rice, minted potatoes or char-grilled red onions & sweet Romano peppers.
Enjoy! Let us know how you get on…
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