Slow-Roasted Lamb shoulder with Dates and Capers
Delicious served with a fresh yoghurt dip like tzatziki, slow roasted tomato and herb couscous and a green vegetable or salad. I like to finish the greens with a scattering of pomegranate seeds and crumbled feta for a bit of freshness and contrast.
This recipe is best with shoulder, however it would still be wonderful with other cuts. In the video I used leg and it’s still amazing. I prefer shoulder though, as it’s more fatty and works a bit better for slow cooking. If using a larger piece, extend the covered cooking time by 30–45 mins per extra 500g, until the lamb is tender and pulls apart easily.
Ingredients (recipe for 2 people):
500g English shoulder of lamb (or butterflied leg)
60g extra virgin olive oil
30g pomegranate molasses (I use @belazu_co)
1 tbsp caper brine
2 tbsp capers
15ml white balsamic vinegar (e.g. @belazu_co my favourite)
1 tbsp za’atar
1 tsp dried oregano
2 sprigs fresh rosemary
1 tsp Maldon salt (approx. 5g)
Large pinch black pepper
4 bay leaves
½ red onion, sliced
1 small bulb garlic, cloves separated
85g pitted dates
150ml white wine
30g fresh parsley, chopped
Zest of ½ lemon
1 jug of @kallo stock cube or bone broth (read instructions)
Method
1. Preheat oven to 200°C, then reduce to 170°C. Bring lamb to room temp, place in tray fat side up, make incisions and insert garlic.
2. Drizzle with olive oil, pomegranate molasses, capers, capers brine & white balsamic. Season well. Then add dates, bay, onion, tuck in rosemary, sprinkle with the za’atar & oregano.
3. Pour in the wine, cover tightly with foil and roast 1 hr. After an hour, baste, cover again and cook 1½ hrs more, basting 2 times throughout (add a splash of stock only if it looks dry).
4. Increase to 200°C, uncover, baste and cook 30 mins until caramelised and tender.
5. If needed, loosen sauce/glaze with a little stock. You want a nice thin layer of sticky sauce at the bottom and the stock can help loosen the glaze. Finish by garnishing with parsley & lemon zest.
View cooking video here
