The Recipe
Slow-roast Persian lamb with pomegranate salad
COOK TIME : a few secondsPREP TIME : 20 minutes
From BBC Good Food
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 4 tbsp pomegranate molasses
- 1 tsp ground cumin
- juice 1 lemon
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , roughly chopped
- 1 shoulder of lamb , weighing about 1.6kg, lightly scored
- seeds 2 pomegranates
- handful flat-leaf parsley leaves
- 100g bag watercress
- 1 small red onion , finely diced
- flatbreads , to serve
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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