Melt in the mouth and a bit different from your regular roast lamb.

Serves 6


4 tbsp pomegranate molasses 

1 tsp ground cumin

1 tbsp olive oil

juice from 1 lemon

2 garlic cloves, minced

1 onion, roughly chopped

1 shoulder of lamb, approx 1.5kg, lightly scored


For salad:

Pomegranate seeds

Salad leaves of your choice

Splash of olive oil


1. Heat the oven to 160C. In a bowl mix together the molasses, cumin, lemon juice, olive oil and garlic. Put the onion onto a roasting tin and place the lamb on top of the onions. Pour the glaze over the lamb, rinse bowl with about 200ml of water and add to the bottom of the roasting tin.

2. Cover the tin with a large piece of foil and roast the lamb for 3 hrs, then remove the foil and continue to roast for another 30 minutes.

3. Once the lamb is cooked, pour off the juices, remove as much fat as possible then pour the juices back over the lamb.

4. Gently toss all the salad ingredients together then serve the lamb with it’s sauce, the salad and some warmed flatbreads.


Source: BBC Good Food