A delicious party meal or mid-week family meal using leftover Mutton from the Sunday roast.
This recipe has kindly been provided by chef Tom Welch of Wild Garlic
4 garlic cloves, chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oregano
1 lemon, quartered, pips removed
1.5kg bone-in Mutton shoulder joint
2 red onions, cut into wedges
1 ltr carton pomegranate
2 tbsp clear honey
250g natural yoghurt
100g pomegranate seeds
handful chopped mint leaves
1.Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the mutton and leave for 24 hrs in the fridge, or up to 2 days.
2.Remove mutton from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the mutton, tucking some underneath, then pour over the pomegranate juice. Cover the mutton with foil and cook for 4 hrs.
3.Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the mutton and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 mins.
4.Pour the sticky pomegranate glaze over the mutton 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. Mix the yoghurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the mutton at the table and serve with the sticky onions and the minty pomegranate yoghurt. Scatter over the remaining pomegranate seeds.
Slow roast our multi-award winning mutton shoulder joint to savour its incredibly juicy, full flavour. Cooked right, it will melt off the bone and...