Persian lamb shoulder

  • Serves 6
  • Prep Time 15 mins
  • Cooking Time 150mins
Persian lamb shoulder


  • Serves 6

To serve

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  1. Preheat the oven to 200°C (180° fan-forced). Line 2 large baking trays with baking paper.
  2. Make small incisions all over lamb and press garlic into holes. In a small bowl combine the half the oil, pomegranate molasses, lemon thyme, turmeric, and coriander. Season.
  3. Place onions in the centre of a heavy­based roasting dish and sit lamb on top. Pour marinade over the lamb, drizzle with honey and pour stock around the base. Cook lamb uncovered for 30 minutes. Cover with foil and cook for a further 2 to 2 ½ hours or until meat is tender and falling off the bone. Remove from oven and rest for 10 minutes.
  4. In a large bowl, add the remaining oil, cauliflower, pumpkin and cumin. Season and toss to coat. Spread vegetables onto prepared trays and cook for 25 to 30 minutes in oven with lamb, or until golden and tender.
  5. Serve lamb with onions, roast vegetables, baby spinach or rocket and pan juices. Sprinkle with lemon zest, pomegranate seeds, mint sprigs and serve with yoghurt.


  1. Try swapping shoulder for leg of lamb.