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slow cooked Persian lamb roast with pomegranate and couscous salad

The aromas from this slow cooked Persian lamb roast will make your house feel even more enticing and homely and it tastes sensational. Relax, enjoy with a glass of cab sav, then snuggle up on the sofa to watch a movie. The ultimate Saturday evening meal!

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

slow cooked Persian lamb roast with pomegranate and couscous salad

  • 2.0kg boned forequarter lamb roast
  • 2 cloves garlic crushed
  • 2 tablespoons pistachio dukkah
  • juice & grated rind of 1 lemon
  • ½ cup pomegranate juice
  • ¼ cup honey
  • 1 sprig rosemary
  • 1 teaspoon sea salt

for the couscous salad

  • 2 cups cooked couscous
  • 1 bunch parsley, finely chopped
  • seeds from 1 pomegranate
  • ½ bunch mint, torn
  • zest of 1 lemon
  • 100g pistachio nuts, chopped

for the dressing

  • juice of 1 lemon
  • extra virgin olive oil
  • sea salt and freshly ground black pepper

Pre-heat oven to 160°C

Place lamb forequarter in a lined roasting pan fat side up. Combine the garlic, lemon rind & juice, pomegranate juice, honey, rosemary and sea salt. Pour the mixture over the lamb.

Roast in the pre-heated oven at 160°C for 1 hour, turn the roast and continue to cook for a further hour basting frequently. While the lamb is cooking, toss all ingredients for the salad in a large bowl. Mix the dressing ingredients and pour over salad. Toss well. Serve the lamb sprinkled with dukkah with the salad on the side. Serves 4 -6

Did you know: Couscous is a traditional Maghrebian dish of semolina which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Wikipedia

slow cooked Persian lamb roast with pomegranate and couscous salad
slow cooked Persian lamb roast with pomegranate and couscous salad
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slow cooked Persian lamb roast with pomegranate and couscous salad
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