POMEGRANATE MOLASSES RECIPES RECIPES

Name: Slow-roast Persian lamb with pomegranate salad
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 4 tbsp pomegranate molasses; 1 tsp ground cumin; juice 1 lemon; 1 tbsp olive oil; 2 garlic cloves, minced; 1 onion, roughly chopped; 1 shoulder of lamb, weighing about 1.6kg, lightly scored; seeds 2 pomegranates; handful flat-leaf parsley leaves; 100g bag watercress; 1 small red onion, finely diced; 1 tbsp olive oil; flatbreads, to serve

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD RECIPE ...

Slow-roast Persian lamb with pomegranate salad recipe ... image

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Provided by Barney Desmazery

Categories Dinner, Main course

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Yield 6

Number Of Ingredients 13

Ingredients

4 tbsp pomegranate molasses
1 tsp ground cumin
juice 1 lemon
1 tbsp olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 shoulder of lamb, weighing about 1.6kg, lightly scored
seeds 2 pomegranates
handful flat-leaf parsley leaves
100g bag watercress
1 small red onion, finely diced
1 tbsp olive oil
flatbreads, to serve

Steps:

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb.
Cover the dish with a lid or the tin with a large piece of foil. 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. 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.
Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Nutrition Facts : Calories 554 calories, FatContent 39 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 2 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.35 milligram of sodium

BRUSSELS SPROUTS RECIPES - BBC GOOD FOOD

Brussels sprouts recipes - BBC Good Food image

Brussels sprouts make an easy Christmas side dish or Sunday roast partner. Try our foolproof recipes with bacon, or try a veggie version.

Provided by Good Food team

Number Of Ingredients 1

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SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD RECIPE ...

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
From bbcgoodfood.com
Total Time 3 hours 50 minutes
Category Dinner, Main course
Cuisine Middle Eastern
Calories 554 calories per serving

Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

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BRUSSELS SPROUTS RECIPES - BBC GOOD FOOD

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CRISPY MUSHROOM SHAWARMA | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 357 calories per serving

1. Line a sieve with pieces of kitchen paper, tip in the yoghurt and pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.
2. Peel and trim just the portobello mushrooms, then peel and quarter the onion and separate into petals.
3. Peel the garlic, roughly chop the preserved lemons, discarding any pips, and bash to a paste in a pestle and mortar with ½ a teaspoon of sea salt, 1 teaspoon of black pepper and the spices.
4. Muddle in 1 tablespoon of oil, then toss with all the mushrooms and onions. Marinate for at least 2 hours, preferably overnight.
5. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/ gas 9).
6. Randomly thread the mushrooms and onions on to a large skewer, then place on a large baking tray and roast for 20 minutes, turning occasionally.
7. Push the veg together so it’s all snug, baste with any juices from the tray, then roast for a further 15 minutes, or until gnarly, drizzling over the pomegranate molasses for the last 3 minutes.
8. Meanwhile, finely slice the radishes and cucumber, ideally on a mandolin (use the guard!), and quarter the tomatoes, toss with a pinch of salt and the vinegar, then leave aside.
9. Tip the jalapeños (juices and all) into a blender, then pick in most of the mint leaves and whiz until fine. Pour back into the jar – this will keep in the fridge for a couple of weeks for jazzing up future meals.
10. Warm the flatbreads, spread with tahini, then sprinkle over the pickled veg, remaining mint leaves and dukkah.
11. Carve and scatter over the gnarly veg, dollop over the hung yoghurt, drizzle with jalapeño salsa, then roll up, slice and tuck in.

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BRUSSELS SPROUTS RECIPES - BBC GOOD FOOD

Brussels sprouts make an easy Christmas side dish or Sunday roast partner. Try our foolproof recipes with bacon, or try a veggie version.
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CRISPY MUSHROOM SHAWARMA | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 357 calories per serving

1. Line a sieve with pieces of kitchen paper, tip in the yoghurt and pull up the paper and very gently apply pressure so that the liquid starts to drip through into a bowl, then leave to drain.
2. Peel and trim just the portobello mushrooms, then peel and quarter the onion and separate into petals.
3. Peel the garlic, roughly chop the preserved lemons, discarding any pips, and bash to a paste in a pestle and mortar with ½ a teaspoon of sea salt, 1 teaspoon of black pepper and the spices.
4. Muddle in 1 tablespoon of oil, then toss with all the mushrooms and onions. Marinate for at least 2 hours, preferably overnight.
5. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/ gas 9).
6. Randomly thread the mushrooms and onions on to a large skewer, then place on a large baking tray and roast for 20 minutes, turning occasionally.
7. Push the veg together so it’s all snug, baste with any juices from the tray, then roast for a further 15 minutes, or until gnarly, drizzling over the pomegranate molasses for the last 3 minutes.
8. Meanwhile, finely slice the radishes and cucumber, ideally on a mandolin (use the guard!), and quarter the tomatoes, toss with a pinch of salt and the vinegar, then leave aside.
9. Tip the jalapeños (juices and all) into a blender, then pick in most of the mint leaves and whiz until fine. Pour back into the jar – this will keep in the fridge for a couple of weeks for jazzing up future meals.
10. Warm the flatbreads, spread with tahini, then sprinkle over the pickled veg, remaining mint leaves and dukkah.
11. Carve and scatter over the gnarly veg, dollop over the hung yoghurt, drizzle with jalapeño salsa, then roll up, slice and tuck in.

See details

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