Meat · Plan Ahead · Slow Cooker

Sticky Pomegranate Slow Cooked Pulled Lamb

Slow roasted pork and lamb
Sticky Pomegranate Slow Cooked Pulled Lamb on the right

Delicious sweet and savoury slow cooked lamb

 

Ingredients

1 ½ kg lamb shoulder

4cloves of garlic, chopped

2tsp ground cinnamon

2tsp ground cumin

1tbsp oregano

2 red onions, cut into large wedges

1l pomegranate juice

2tbsp clear honey

Handful of fresh pomegranate seeds

 

Method

  1. Smash up the garlic, cinnamon, cumin, oregano and lemon, with salt and pepper to season, until it forms a thick paste
  2. After slashing the lamb, cover both sides well with the marinade and leave in the fridge overnight for the flavours to mingle
  3. Once ready to cook, place the lamb over a bed of chopped onion wedges either in a slow cooker or a roasting tin, pour over the pomegranate juice and cook either in the slow cooker or under tin foil for around 4 hours (160 degrees if in the oven)
  4. Remove the lamb from the heat, pour the liquids into a sauce pan, along with the honey, and place over a high heat for around 30 minutes until it’s well reduce. At the same time, keep the lamb warm, still covered to slow cook
  5. Once the sauce has reduce, it’s time to roast the top of the meat. Place the lamb in a roasting tray, cover with the sticky sauce and cook for around 30 minutes until there is a textured layer to the meat
  6. Serve with a scattering of pomegranate seeds and a tasty pomegranate and mint dressing to cut through the sweetness

 

Easy for feeding large groups, and makes great meat wraps if you want to try out the flat breads recipe too.

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2 thoughts on “Sticky Pomegranate Slow Cooked Pulled Lamb

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