- 1 shoulder lamb (approx 2.5kg)
- 4 shallots, halved but not peeled
- 6 cloves garlic left whole
- 1 carrot, peeled and halved
- Malden Salt
- 500ml boiling water
- Small handful of freshly chopped mint
- 1 pomegranate
- Pita bread, hunnus, and red onion to serve
Method
- Oven at 140C
- On the hob, brown the lamb, fat side down, in a lrage roasting tin. Remove from pan
- Fry the vegetables for 2 mins, sprinkled withsalt
- Pour the water over and then replace the lamb
- Let the liquid in the pan come to a bubble, then tent with foil and put in oven
- Cook overnight or at 170C for 5 hrs or so
- Remove lamb from tin 1 hour before eating
- Pull it to peices, sprinkle with some mint
- Put half pomegranate seeds and half juice on it
- Serve on rocket, or on a warm pitta bread, hunnus, warm lamb, mint, black pepper and red onion