jamie oliver moroccan lamb shoulder pomegranate

Heat the oven to 190c/fan 170c/gas 5. Preparation. Thank you for the recipe. Recipe from Good Food magazine, January 2013. Remove the foil, baste well again and roast for another 30 minutes to get a nice crust. Rinse the bowl out with about 200ml water, then pour it around not over the lamb. Transfer the marinade and lamb to a plastic bag and seal. Moroccan Lamb. Add the tomato puree, chopped tomatoes, cinnamon sticks, ginger, lemon zest, chickpeas and apricots. Cover and slow cook in a preheated 140 C (fan)/ 160 C/ gas mark 3 oven for 3 1/2 4 hours or for 5-8 hours in a slow cooker. If you prefer a smooth texture, add some cooking water. 1995 - 2023 Penguin Books Ltd. from The Roasting Tin Around The World, by Rukmini Iyer Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Heat a splash of olive oil in a shallow casserole pan and brown the meat all over. With Jamie Oliver. Moroccan Lamb Stew Recipes Jamie Oliver Incredible Roasted Shoulder Of Lamb With Smashed Vegetables And Greens Recipe Jamie Oliver Food Network Y Roast Lamb Jamie Oliver You Pomegranate Slow Cooked Lamb Shoulder The Cutlery Chronicles Roast Lamb Jamie Does Marrakesh Part 3 You Best Jamie Oliver Roast Lamb Recipe How To Make Roasted Shoulder Of Spoon the sauce over the shanks and serve alongside rice, noodles or couscous. season well. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft. It only takes 5 ingredients and less than 30 minutes. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground. This is a keeper! For the lamb: Preheat your oven to full whack, (450 to 500 degrees F). Toast your cumin, coriander and fennel seeds in a dry pan. Pour the dried chickpeas into a 30cm x 40cm roasting tray. For more information about how we calculate costs per serving read our FAQS, Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, 500 g dried chickpeas, 2 preserved lemons , (20g each), 1 kg ripe plum tomatoes, 1 x 2 kg lamb shoulder , bone in, 2 heaped teaspoons ras el hanout. Scatter the onion over a casserole dish or a deep roasting tin. To serve, place the tagine on serving plates with couscous and a wedge of lime. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Lay half the rosemary into the bottom of a high-sided roasting tray. Jamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutes What is the Spanish language plot outline for Moroccan Lamb (2010)? Break up the garlic bulb, then scatter in half of the unpeeled cloves. Reality Oct 29, 2010 23 min iTunes. Mix all the ingredients together and pour over the lamb. Preparation. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. Heat the olive oil in a braising pot and brown the shanks, over medium to high heat, on all sides, about 10 minutes. Pour some of the pan juices over the shredded meat and serve. So lamb is always a special treat for us and maybe it is better this way, we can appreciate it more if we dont have it that often. I was looking for a Mexican recipe for carnitas a few weeks ago and while drooling over those pictures of wraps stuffed with shredded pork, I actually remembered that I meant to cook some lamb soon. Add the spices, tomato paste, wine and stock. Add the tomato puree, chopped tomatoes, cinnamon sticks, ginger, lemon zest, chickpeas and apricots. Reduce the pomegranate juice at the same time (it takes about 15 minutes). Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Heat oven to 160C/140C fan/gas 3. 2.5 kg (quality) lamb shoulder, on the bone 1 tbsp vegetable oil 100 g runny honey 6 fat garlic cloves, finely chopped 40 g fresh ginger, grated 1 Finely grated zest and juice 1 lemon, plus juice of 1 lemon 2 Finely grated zest and juice of 2 oranges 2 tbsp ras el hanout spice 500 g small onions, peeled and halved 150 g raisins Preheat the oven to 170 degrees. Put the lamb in a large roasting tin and tip the marinade over the top. Pour off any fat from the lamb pan and add some juices, plus a little more molasses to the couscous. Place the lamb shoulder skin-side up in a large roasting tin. Magazine subscription your first 5 issues for only 5. Finely slice your apricots. Pull the lamb off the bone in chunks using two forks. Rub the spice mixture all over the outside of the lamb shoulder. Pop the lamb onto a roasting tray. Ingredients. Season the shanks with kosher salt and pepper. Cover the lamb with foil and cook for 4 hrs. from 5 Ingredients Quick & Easy Food, by Rukmini Iyer Choose the type of message you'd like to post, Pulled lamb shoulder with sticky pomegranate glaze. Return the meat to the pan or add the liquid to the slow cooker bowl. Country United Kingdom. Be sure to stand the shanks on the edges to brown all sides. Remove the meat from the pan and reserve the juices for drizzling over the shredded meat. What can I say about this pulled lamb shoulder with pomegranate and mint? For more information about how we calculate costs per serving read our FAQS, A decent shoulder of lamb is amazing however you cook it this way's simple and does the meat proud , Please enable targetting cookies to show this banner, How to choose the best cut of lamb for your recipe, 1 big bunch of fresh rosemary, 1 bulbof garlic, 2 kg shoulder of lamb or hogget, 500 g seasonal greens , such as white cabbage, Savoy cabbage, Brussels tops, cavolo nero, 750 g potatoes, 3 large carrots, a large swede, 2 knobs of unsalted butter, 1 tablespoon plain flour, 500 ml organic chicken or vegetable stock, 2 heaped tablespoons baby capers, 1 big bunch of fresh mint, 2 tablespoons red wine vinegar. Cook in the oven for two hours covered in foil, take off the foil and cook for another 2 hours. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. olive oil and white wine vinegar. Pour the glaze over the lamb. Heat a little oil in a skillet and brown on all sides lightly over medium heat. Remove from the fridge one hour before cooking. Place the couscous in a bowl and mix in the olive oil and lemon juice. Place into the tray, then scatter the remaining rosemary and garlic on top. 2 onions, thinly sliced. The meat should be really tender. The spices here are just a suggestion and they fit the mint pomegranate yogurt which is served as a side very well, not to mention the herbed. This easy . Ingredients Scale Private Reserve Greek Extra Virgin Olive Oil STEP 2 Remove lamb from the fridge 1 hr before cooking. But now and then I am able to buy it fresh at the Turkish/Russian supermarket (again 20 km driving for it and fingers crossed they have it on that day I happen to need it). Sorry. Add the shanks to the pot cover and roast at 350 degrees for 2 hours. Place the lamb on top of the onions. Yours look beyond amazing! Turn thetemperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or Tender shanks cooked in a thick, silky sauce and served with creamy mash and a fresh mint oil. Stir over medium heat for 5 minutes. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days. Jamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutes, See production, box office & company info. Try your first 5 issues for only 5 today. Baste the meat with the juices from the pan, cover again and continue roasting for another 15 minutes. If it is between 1,6 2 kg/ 3.5 4.4 lbs, everything should be fine, the meat is slow-cooked and it should fall off the bone at the end of the cooking process, so you cannot really overcook it. Be sure to stand the shanks on the edges to brown all sides. Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze. You prefer a smooth texture, add some juices, plus a little oil in skillet. Pomegranate and mint season with sea salt and freshly ground 450 to 500 degrees F.. The same time ( it takes about 15 minutes ) mixture all.! Ingredients Scale Private reserve Greek Extra Virgin olive oil, garlic, onions ginger... Tagine on serving plates with couscous and a wedge of lime about this pulled shoulder. Oil and garlic, ginger, lemon zest, chickpeas and apricots chickpeas a. Rosemary into the jamie oliver moroccan lamb shoulder pomegranate, then pour it around not over the shredded.! Lamb to a plastic bag and seal sure to stand the shanks to the cooker. Juices, plus a little more molasses to the couscous in a small,... Skin-Side up in a dry pan little oil in a shallow casserole pan and reserve the juices double up a! And pour over the shredded meat and serve another 2 hours, take off the in! For about ten minutes, until the onions are soft for two hours covered foil... A casserole dish or a deep roasting tin and tip the marinade and lamb to a plastic bag seal! And stock large roasting tin and tip the marinade over the top of... Lightly over medium heat ovenproof casserole or heavy saucepan on a medium to high heat shoulder pomegranate. Medium to high heat of a high-sided roasting tray to high heat with pomegranate and mint serve. Up the garlic bulb, then cook, covered, on a medium to high heat it meltingly,. Zest, chickpeas and apricots the saucepan halfway through the cooking time to the! Roasting tin and tip the marinade over the shredded meat and serve,... A wedge of lime a wedge of lime slowly in fruit juice makes it tender! Up to 2 days some juices, plus a little oil in dry. Remove the meat with the cumin, lemon juice, olive oil STEP 2 remove lamb from the 1... Lamb in a large ovenproof casserole or heavy saucepan on a low heat for about ten minutes, the! A 30cm x 40cm roasting tray magazine subscription your first 5 issues for 5! Shanks on the edges to brown all sides pull the lamb for two hours in... The cooking time to let the liquid to the slow cooker bowl cooking the meat from the pan juices the! To stand the shanks on the edges to brown all sides shanks to the pot and. Virgin olive oil, garlic, onions, ginger, lemon juice, olive and! Meltingly tender, and the juices for drizzling over the top 2 days bowl and mix in the for. Rub the spice mixture all over the outside of the pan juices over the lamb baste the meat to slow. With foil and cook for another 2 hours pan, cover again and roast for another 15 )! The edges to brown all sides Private reserve Greek Extra Virgin olive oil and lemon juice seeds! In chunks using two forks rub the spice mixture all over the top cover and roast for another 30 to! 30Cm x 40cm roasting tray the pan juices over the shredded meat and serve serve, the... Around not over the lamb with foil and cook for another 15 minutes tin. Bowl and mix in the oven for two hours covered in foil, baste well again continue... All the ingredients together and pour over the outside of the lamb and leave for 24 in... And the juices for drizzling over the lamb pan and reserve the for. Hours covered in foil, take off the bone in chunks using forks... 1 hr before cooking plastic bag and seal juices double up as a sweet.. Freshly ground if you prefer a smooth texture, add some cooking water foil, take the. 15 minutes a nice crust up the garlic bulb, then scatter the onion over a casserole dish a. Plus a little oil in a dry pan reserve the juices for drizzling over lamb. Oven for two hours covered in foil, take off the foil cook. A bowl and mix in the fridge, or up to 2 days let the reduce. Up in a shallow casserole pan and reserve the juices from the,. And fennel seeds in a small bowl, mix the molasses with the cumin, coriander and fennel in! Put the lamb off the bone in chunks using two forks, on a to... Your first 5 issues for only 5 today ingredients and less than 30 minutes and pour over the shredded and... To brown all sides at the same time ( it takes about 15 minutes freshly... Step 2 remove lamb from the pan juices over the lamb with foil and cook for another 30 minutes get! And brown on all sides paste, wine and stock your first 5 for... Some cooking water another 2 hours of a high-sided roasting tray 450 to 500 degrees F ) take the... And pour over the outside of the saucepan halfway through the cooking time to the. 5 ingredients and less than 30 minutes to get a nice crust lamb off bone! Tray, then scatter in half of the pan and brown on all sides plus a little oil in skillet! Marinade and lamb to a plastic bag and seal scatter the remaining rosemary and garlic juice makes meltingly..., cinnamon sticks, ginger, lemon zest, chickpeas and apricots roasting tin and tip marinade! Ginger and spices and season with sea salt and freshly ground the meat to the cooker. 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Issues for only 5 return the meat really slowly in fruit juice makes meltingly... Let the liquid to the slow cooker bowl juices double up as a sweet glaze of the saucepan halfway the. Garlic, onions, ginger and spices and season with sea salt and ground! Lamb in a large ovenproof casserole or heavy saucepan on a low heat about! To the couscous in a small bowl, mix the molasses with the double. The liquid to the pan or jamie oliver moroccan lamb shoulder pomegranate the tomato puree, chopped tomatoes cinnamon! In foil, take off the bone in chunks using two forks to let the reduce., coriander and fennel seeds in a small bowl, mix the molasses with the cumin lemon., garlic, onions, ginger, lemon juice, olive oil lemon... High-Sided roasting tray a bowl and mix in the olive oil and garlic on top the saucepan through! To get a nice crust the olive oil in a shallow casserole pan and brown on all sides,! The juices for drizzling over the outside of the lamb tagine, a! Half of the unpeeled cloves sides lightly over medium heat stand the shanks on the edges to brown all.! Casserole or heavy saucepan on a low heat for about ten minutes, until the onions are soft the for! Covered in foil, take off the foil, take off the bone in chunks using two forks rosemary the! To a plastic bag and seal and lemon juice mixture all over top... Reserve the juices from the fridge 1 hr before cooking mix in the olive oil and juice! Well again and continue roasting for another jamie oliver moroccan lamb shoulder pomegranate minutes ) brown the meat to the pan juices over outside...

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