Pulled Persian lamb with Tracklements zingy rosemary jellyPosted on: 12 April 2019 by 50connect editorial
Easter wouldn’t be the same without lamb and this slow-cooked show-stopper is quick and easy to prepare and has flavours to die for.
One of the huge perks of working for an online publisher is that we are sent a tonne of recipe ideas each month and it is our heavy burden to try them and see if they are worth including on these pages. This easter lamb recipe certainly is as good as it sounds with a sweer astringency (courtesy of the Tracklements jelly) perfectly marrying the rich, full flavours of the shoulder joint.
Marinated in advance, just a few hours in the oven turns this dish into a meltingly fragrant crowd pleaser.
Pass the flatbreads …
- 100g Tracklements Zingy Rosemary Jelly
- 1 tbsp cumin
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 2 onions, sliced
- 1 shoulder of lamb, bone in 1½ - 2kg
- Salt and pepper
- 1 tbsp Tracklements Zingy Rosemary Jelly
- 100g natural yoghurt
- Flat breads
- Pomegranate seeds
Preheat oven to 160°C/ 325°F/gas mark 3.
In a small bowl, mix together the rosemary jelly, cumin, garlic, lemon juice and zest.
Throw the sliced onion into the base of a deep-sided roasting tray. Lightly score the lamb and season generously. Place the lamb on top of the onions. Pour the glaze over the lamb – and give it a little rub to get the glaze into the scored meat. Add 200ml water to the base of the tray. Cover the lamb/tray in silver foil.
Roast the lamb for 3hrs before removing the foil and continue roasting for a further 20-30 mins or until the lamb has a good colour. Remove any excess fat from the tray and then pour the juices over the lamb.
Stir a tablespoon of the rosemary jelly until loose, then mix into the yoghurt.
Shred the lamb with two forks and serve with flat breads, pomegranate seeds drizzled with the rosemary yoghurt.
If you want to try this recipe yourself, try to support your local butcher rather than buying from a supermarket. You'll generally get a better cut of meat and tips on how to prepare. For the marinade and glaze Tracklements Zingy Rosemary Jelly (£3.15 for 250g), is available from Whole Foods Market as well as good fine food delis and farm shops nationwide and online at www.tracklements.co.uk/jellies.
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