Photo: Anna Pelzer
Slow-roast Persian lamb with pomegranate salad
13 ingredients
20 min
Serves 6
openrecipes
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Estimated Nutrition (whole recipe, rough)
616
Calories
30g
Protein
36g
Fat
48g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Molasses | 1 tbsp (20g) | 58 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp pomegranate molasses
- 1 tsp ground cumin
- juice 1 lemon
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , roughly chopped
- 1 shoulder of lamb , weighing about 1.6kg, lightly scored
- seeds 2 pomegranates
- handful flat-leaf parsley leaves
- 100g bag watercress
- 1 small red onion , finely diced
- 1 tbsp olive oil
- flatbreads , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes