Roasted Lamb With Red Capsicum Paste Pomegranate |
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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Adapted from Greg & Lucy Malouf’s gorgeous book Saha. Ingredients:
red pepper paste |
4 red capsicum (called red peppers in the states), deseeded |
2 red chillis, deseeded |
1t sugar |
1t sea salt |
2.5lbs shoulder of lamb, bone in |
5 cloves garlic |
2 red chillis |
2t sea salt |
1t black pepper |
3t extra virgin olive oil |
6t pomegranate molasses |
1/3c water. |
lentil salad (will add that recipe later) |
handful chopped toasted walnuts, to serve |
Directions:
1. For the red pepper paste: Put chilli and capsicum in a food processor to form a smooth paste. Transfer to a medium saucepan and add salt and sugar. Cook over a low-medium heat stirring occasionally for approx 45 minutes (or until it has a thick 'jammy' consistency).
2. To make marinade, combine all remaining ingredients except lamb, and season. Rub marinade all over lamb and refrigerate overnight (or for at least 1 hour at minimum). Bring lamb to room temperature before cooking.
3. Preheat oven to 350F. Place lamb and all marinade in a baking paper lined roasting tray and transfer to the oven. Reduce heat to 300F and cook for 3 to 4 hours basting regularly until meat is VERY tender.
4. Allow to rest for at least 10 minutes (keeps it juicy) before carving. To serve, divide lentil salad between plates (will add recipe for lentil salad later). Top with sliced lamb and drizzle with pan juices then sprinkle with chopped walnuts.
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