Slow-roast Persian Lamb with Pomegranate Salad

Page 72

Cuisine: Middle Eastern | Course Type: Main Courses

(1 review)

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Tags: winter lamb roast pomegranate lamb with fruit meat with fruit visual online recipe keeper roast lamb

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Really delicious! We slightly adapted the recipe as we had bought lamb joint instead of shoulder, and therefore followed the instructions of our butcher regarding the cooking instructions. Also, we ran out of ground cumin, and as cumin is difficult to grind we just used whole cumin instead. Everything worked well, the meat was really tender and the sauce very delicious!
We ended up serving the pomegranates scattered on top of the meat, not on the salad, that seemed to work bettter. We served the lamb with a slightly adapted version of Pilau from Noshe Djan, an excellent combination!

(edited 12th October 2012) (0) comment (2) useful  

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