Recipe by Warren Mendes
Slow-roasted lamb shoulder with pomegranate molasses glaze
2 tbsp extra virgin olive oil
3 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground ginger
2 tsp salt
⅓ cup pomegranate molasses, plus extra, to serve
2 onions, cut into rings
1.8kg lamb shoulder (bone in)
500ml (2 cups) chicken stock
1. Preheat oven to 160°C. Combine the olive oil, garlic, spices, salt and 2 tablespoons of molasses. Spread the onion over the base of a roasting pan. Top with the lamb and rub over the glaze.
2. Carefully pour stock down the side of pan (do not pour over lamb). Lightly cover with foil. Roast for 4 hours or until lamb is very tender. Strain the pan juices into a saucepan and discard the solids. Allow fat to rise to the top. Skim and reserve fat for the pumpkin salad (optional).
3. Place saucepan with the pan juices over medium heat. Add remaining molasses. Simmer for 10 minutes until reduced and thickened. Return the lamb to the pan. Increase oven to 200°C and roast for a further 30 minutes, basting with the reduced sauce or until darkened and glazed. Serve with roast carrots.