Pulled Lamb with Pomegranate Molasses and Sumac
I have made this slow roast more times than I can remember, and it is one of those dishes that never gets old. Stuff it into flatbreads, pile it into burgers or even make toasties. The uses are nearly endless.
Friends and family know it all too well just how good this humble roast is. Many times we have sat around the table filling flatbreads with meat, salad, hummus, and a splash of my trusty minty yoghurt dressing.
After hours of slow cooking, the lamb just falls apart, and the pomegranate molasses with a shake of sumac and black pepper cook into a crust that is tangy and sweet.
I love how easy it is. The kids often help, and I can lean on this dish for busy days, especially in spring when lamb is plentiful here and the garden is demanding; weeds to pull, seedlings to plant and beds to plan.
Having something in the oven that looks after itself for hours is a true lifesaver. If we have time, the kids and I make flatbreads, but honestly, shop-bought pita or mini flatbreads do the job just as well.
I always sit the lamb on thick slices of onion, something I picked up from Matt Preston back in my MasterChef days. He once cooked lamb in a Persian-style feast with oranges, toum and beets, and it stayed with me. Ever since, that is how I roast lamb, the method settled into my kitchen for good.
Pomegranate molasses is the real star here. That gooey, almost black syrup is wonderfully sweet and tangy, and every time I taste it I am taken straight back to my childhood.
If you cannot find it in the shops, it is simple to make your own. Start with one litre of pure pomegranate juice (unsweetened), simmer it down until it begins to thicken, then stir in a slurry made with a quarter cup of cold water and a teaspoon of cornflour. Cook it gently until it thickens into syrup. It keeps well in the fridge for months.
This lamb roast feels like a celebration without any fuss. The meat is rich and tender with a bright flavour, and it makes enough to feed a crowd or leave leftovers for the next day.
It is the best food for gathering, for tearing and sharing, and for me it is one of those recipes I can always rely on.
Slow Cooked Lamb Shoulder with Pomegranate Molasses & Sumac
This slow-roast lamb has been on my table more times than I can count. In spring, when lamb is at its best here, I cook it low and slow until the meat falls apart, with pomegranate molasses and sumac giving a bright, tangy crust. We tear off flatbreads, pile them with lamb, salad, hummus and yoghurt, and it never gets old.
Serves 6
Ingredients
2 brown onions, peeled and thickly slice
1.8 kg lamb shoulder or leg
2 tbsp pomegranate molasses
1/2 tbsp sea salt
1 tsp sumac
1/2 tsp cracked black pepper
1 cup water
Method
Preheat oven to 160C Fan
You will need a casserole pot big enough to hold the lamb, with a lid so it can cook gently covered. If you don’t have one, a deep baking dish works just as well, just tuck the meat in under a good layer of baking paper and foil over the top. When using foil, check in every now and then to make sure the lamb is not drying out. Spoon some of its juices back over the top, or add a splash of water if it looks like it needs it.
Lay the onion slices over the bottom of the pot, then sit the lamb shoulder on top. A leg of lamb works too if that is what you have.
Drizzle the lamb with pomegranate molasses, sprinkle with salt, pepper and sumac, and rub everything in so the meat is coated all over.
Pour the water in at the side, cover with the lid and place into a preheated oven. Let it cook gently for up to 4-5 hours, checking from time to time that there is still enough liquid in the dish. Once or twice, throughout the cooking, baste the lamb. You will know the lamb is ready when the meat is soft and the bone can be wriggled out easily.
When it comes out of the oven, skim most of the fat that has collected on top. You can discard it or keep it to use in another dish. Use two forks to pull the lamb into small chunks, transfer it to a platter and drizzle over some of the pan juices.
Serve at the table with flatbreads, salad, hummus and yoghurt or creamy feta. Let everyone build their own flatbreads.
