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Slow-roasted lamb with pomegranate

Slow-roasted lamb with pomegranate


Give your Easter lamb a healthy update this year. With more antioxidants than green tea, pomegranate helps neutralise free radicals – and their fruity zing perfectly cuts through the richness of the slow-roasted lamb.

Ancient grain freekeh makes the perfect accompaniment too – just filling enough without leaving you bloated.

Serves 4
1.25kg boneless lamb shoulder
4 tsp olive oil, plus 6 tsp extra
1 tsp cumin seeds, crushed
½ tsp ground cinnamon, crushed
Sea salt and black pepper
4 tsp honey
4 tsp pomegranate molasses, plus 4 tsp extra
175g cracked freekeh
2 bunches broccolini, trimmed, cut into long florets
½ small red onion, thinly sliced
1 pomegranate, seeds removed and juice reserved

Preheat the oven to 160°C/140°C fan/gas mark 3. Drizzle oil on to the lamb, rub with the spices and season. Brown in a non-stick pan over high heat.

2 Put the lamb in a roasting pan. Combine the honey and pomegranate molasses and brush three-quarters over the lamb; cover it with non-stick baking paper, tucking the edges under, and wrap the whole pan with a layer of foil. Roast for two-and-a-half to three hours till it’s tender and can be shredded with a fork. Brush the leftover pomegranate mix over the lamb. Set aside to cool slightly. Shred the meat coarsely.

3 Cook the freekeh in lightly salted boiling water for 15-20 minutes till al dente. Rinse under cold running water and drain well. Transfer to a large bowl.

4 Blanch the broccolini, refresh and drain well. Add to the onion, and three-quarters of the pomegranate seeds to the freekeh and stir to combine.




Lamb and Pomegranate Salad, recipes and images extracted from Supergains by Chrissy Freer (Murdoch Books, £14.99). Photography Julie Renouf.





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