Keen to inspire us all to eat better AND spend less on our weekly food bills, Jamie Oliver's back with this optimistic, inventive and super-helpful new food series. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, Rosemary and Garlic Roasted Lamb with Artichokes and Olives, Festival Lamb, Spiced Roast Potatoes, Peas and Mint Raita, Tarragon Roast Chicken with Potatoes and Garlic, Bulgur Wheat with Roasted Red Peppers, Tomatoes, Feta and Pine Nuts. Morrocan Slow-cooked Lamb Shoulder Recipe, jewelled couscous with puy lentils and pomegranate, Slow Cooked Lamb Shanks with Vegetables & Gravy. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper. Add the spices, tomato paste, wine and stock. Although I was quite full already before we even sat down to eat. While the lamb is resting, put the couscous, a large knob of butter, the harissa and seasoning in a bowl and add enough boiling water to just cover it. Prep the greens by separating out the leaves and finely slicing any tougher stalks. Jamie Oliver's Moroccan-inspired Tender Lamb Shoulder recipe from the book of his Channel 4 series, Quick & Easy Food, is a wonderful slow-cooked roast, perfect for Sunday lunch. 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. Transfer the marinade and lamb to a plastic bag and seal. Halfway through, wrap it in foil to stop it burning and you can keep cooking it for a little longer if necessary. My recommendation is if you are planning a 6pm dinner then aim to have the lamb ready by 5pm to give yourself a little time if it takes longer. It only takes 5 ingredients and less than 30 minutes. Add 2 mugs of water, cover with foil and cook for 4 hours. Pour the glaze over the lamb. Season the lamb with salt and pepper as well as spray gently with thyme. Search, save and sort your favourite recipes and view them offline. Turn the heat up to 220 degrees Celsius/ 430 degrees Fahrenheit. Fall off the bone, pulled lamb shoulder, slow cooked in the oven, served with a refreshing mint and pomegranate yogurt. Rest for 15 minutes. Pour the water around it. olive oil and white wine vinegar. Absolutely delish. Moroccan Lamb: Directed by Martha Delap. Fall off the bone pulled lamb shoulder, slow-cooked in the oven, served with a refreshing mint and pomegranate yogurt. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks. Use your gift card to cook our incredible Antipasti Pasta recipe! Behind the Counter: The singular taste of lamb shanks really has no equal. how to get to quezon avenue mrt station Uncovering hot babes since 1919. Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Pour the dried chickpeas into a 30cm x 40cm roasting tray. Husband is headed to Costco tomorrow so just added lamb shoulder to the list. Return the browned lamb to the casserole dish, or add the liquid ingredients to the slow cooker. Rub the spice mixture all over the outside of the lamb shoulder. 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. Scatter over the remaining pomegranate seeds. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoonof extra virgin olive oil, then pull the lamb apart with two forks. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Stir the chopped herbs and pomegranate seeds into the couscous. Rest for 15 minutes. Duration 24 min. You would like it, MJ. Remove from the fridge one hour before cooking. Place into a large bowl with the vinegar and cloves. Roughly chop the tomatoes, adding them to the tray as you go. My mouth is watering right now. To serve, place the tagine on serving plates with couscous and a wedge of lime. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. 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. Roughly chop thetomatoes, adding them to the tray as you go. Combine yogurt, honey, grated garlic, 2/3 of the pomegranate seeds, and 2/3 of the finely chopped mint in a small bowl. Choose the type of message you'd like to post, Slow-roast Persian lamb with pomegranate salad. 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. Be sure to stand the shanks on the edges to brown all sides. The spice mixture for the pulled lamb with pomegranate dip is Middle East inspired, it was wonderful, but you can choose other spices if you wish. You wont need gallons of gravy, just a couple of flavoursome spoonfuls each. Air date 2019-06-03. Return the browned lamb to the casserole dish, or add the liquid ingredients to the slow cooker. Return the meat to the pan or add the liquid to the slow cooker bowl. If you prefer a smooth texture, add some cooking water. Put the lamb in a large roasting tin and tip the marinade over the top. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. This Moroccan version features aromatic spices, which blend to give the shanks a punchy taste, while never overpowering their natural flavor. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender. Photographer: David Loftus, by Jamie Oliver An impressive looking and tasting lamb recipe with the minimum amount of effort involved. Ingredients Scale Private Reserve Greek Extra Virgin Olive Oil Serve the lamb with its sauce, the salad and some warmed flatbreads. Place the lamb with the fat side up in a roasting pan and arrange the sliced onions around it. Stir over medium heat for 5 minutes. Include the lamb chops as well as garlic and cook over moderately high warmth until the chops are browned on the bottom, about 3 minutes. 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. A blender with 1 tsp salt and pepper as well as spray gently with thyme 2 tsp pepper! 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