Zaatar roasted lamb shoulder with pomegranate salad

Middle Eastern slow-roasted lamb shoulder.
Middle Eastern slow-roasted lamb shoulder. Photo: Katrina Meynink
Difficulty
Easy
Dietary
Gluten-free

Make this the gift that keeps on giving by turning your leftover roast into ragu with this recipe, too.

Ingredients

1 lamb shoulder, bone-in (about 1.8kg)

3 tbsp zaatar (check gluten-free if required)

2 cups chicken stock

2 cups white wine

2 garlic cloves, roughly chopped

2 brown onions, roughly chopped

Salad

½ large red onion, thinly sliced

1 cup parsley leaves, chopped

½ to ¾ cup soft Persian-style feta or labna

1 cup mint leaves, chopped

arils of 1 pomegranate

Method

1. Preheat the oven to 150C.

2. Heat a large non-stick frying pan over medium-high heat and brown the lamb, starting skin-side down, until golden all over (about 10 minutes).

3. Place the garlic and onion in a deep-sided roasting tray (five-cup capacity) and pour over the wine and stock. Rest the lamb on top and gently rub the zaatar onto the meat using your fingers – be careful not to rub too firmly, you want the spice to form a light crust on the lamb as it cooks. Cover the roasting tray tightly with foil and braise in the oven until the meat is falling from the bone (about five hours). Check on the lamb halfway through cooking and top with more stock if the liquid has evaporated.

4. For the last 20 minutes of cooking, remove the foil and allow the top to darken slightly before removing from oven. Reserve any leftover cooking liquid for tomorrow's ragu, and place the lamb on a serving platter. Season generously with salt and pepper, add the salad ingredients to the same platter and serve.