Moroccan slow-braised lamb with pomegranate molasses

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I love lamb. This slow cooked lamb is fall-apart tender and full of flavours. A leg of lamb serves quite a lot and is always a crowd pleaser.

It’s not a complicated dish, but the slow cook time means some planning ahead.

The richness of the lamb is well complemented by the tangy flavour of the pomegranate molasses. I know a lot of people prefer to use low fat, or fat free yogurt, but I would recommend you use full fat for this, and all of my recipes unless otherwise instructed. You will get better results using the full fat version.

I like to serve the lamb with a vegetable tagine, or cous cous if you’d prefer.

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Slow-braised Moroccan lamb

Slow-braised Moroccan lamb with pomegranate molasses

Servings: 8

Ingredients

• 1 leg of lamb, around 5lbs

• 1/4 cup Greek yogurt, full fat

• 2 tbs garlic paste

• 2 tbs harissa

• 2 tbs Ras el Hanout spice blend

• 1 tbs salt

• 1 tsp pepper

• Pomegranate molasses, to serve

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Instructions

1. Preheat oven to 250°F (150°C).

2. Place leg of lamb on a parchment lined sheet pan.

3. Combine all ingredients and stir to form a paste.

4. Spread the paste evenly over the lamb.

5. Roast in a low oven for 7 hours.

6. Drizzle with pomegranate molasses.

7. Serve with vegetable tagine, cous cous or whatever sides you prefer.

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