Slow-cooked Lamb with Pomegranate
If you know you will be out all day, this is a fab recipe to put on first thing. It will sit happily for hours, ready for you to shred and pile on to warmed pitta bread with yoghurt. Pomegranate seeds and pomegranate molasses are a nice addition but not totally necessary, so leave them out if it's easier. Any leftover cold lamb can be used for salads or sandwiches the next day and reheats very well in the microwave too.
- 1 kg half leg of lamb
- 2 rosemary sprigs
- 1 garlic bulb
- 2-3 bushy thyme sprigs
- 75 ml white wine or water
- flaked sea salt
- ground black pepper
- 100 g full fat natural yoghurt
- 100 g pomegranate seeds, to serve (optional)
- 2 tbsp pomegranate molasses (optional)
- fresh mint or coriander leaves, flatbreads or warmed pitta bread, to serve
- Place the lamb in the slow cooker, strip the rosemary needles off the stalks and sprinkle them over the top. Separate the cloves from the garlic bulb and add them along with the thyme sprigs. Pour over the wine or water, season well with salt and pepper and cook on HIGH for 5-6 hours or LOW for 8-10 hours, or until very tender.
- Remove the slow cooker lid, transfer the lamb to a warmed serving dish and shred the meat with two forks, discarding the thin skin, bone and thyme stalks. Strain over the cooking liquor form the slow cooker pot, spoon over a little of the yoghurt, sprinkle with the pomegranate seeds and pomegranate molasses (if using) and fresh mint or coriander leaves.
- Serve with warm flatbread or pitta bread and a mixed leafy salad.
- This recipe takes 5-6 hours on HIGH or 8-10 hours on LOW.
Cooks Tip: You can squeeze the softened garlic out of its skin to serve with the lamb, if you like.