POT ROAST LAMB WITH POMEGRANATE, BABY POTATOES, CHICKPEAS AND SPINACH
PREP TIME: 20 MINS + MARINATING TIME
COOKING TIME: 6 – 8 HOURS
SERVES: 8
INGREDIENTS
2kg boneless lamb shoulder (approximately 3kg bone in)
2 teaspoons olive oil
8 pink shallots, peeled
750g bag baby Spud Lite potatoes
1 cup (250ml) beef stock
400g tin chickpeas, drained and rinsed
Salt flakes and freshly ground black pepper
100g bag baby spinach
Marinade
¼ cup honey
¼ cup pomegranate molasses
2 cloves garlic, crushed
1 tablespoon fresh ginger, finely grated
1 ½ tablespoons Moroccan spice mix (eg. tagine spice mix or ras el hanout)
Salt flakes and freshly ground black pepper
Garnish
½ cup pomegranate seeds
¼ cup toasted slivered almonds, toasted
¼ cup coriander leaves, roughly chopped
¼ cup mint leaves, roughly chopped
METHOD
- For the marinade, combine all the ingredients together in a large glass mixing bowl, stirring to combine. Add the lamb and cover completely with the marinade. Cover with plastic wrap and refrigerate overnight.
- For the pot roast, heat olive oil in a slow cooker on high sear. Add the shallots and cook for 5-10 minutes turning occasionally until golden. Add the potatoes and stock and bring to the boil.
- Place the marinated lamb on top of the vegetables and set the slow cooker for 6 hours high or 8 hours on low.
- Carefully remove the lamb and vegetables from the slow cooker onto a platter and cover in foil, to keep warm. Skim the lamb fat off the top of the cooking liquid. Increase the slow cooker to high sear and bring the cooking liquid to the boil and reduce by half. Check the seasoning before returning the vegetables to the slow cooker with the chickpeas and spinach, to warm through and wilt.
- To serve, place the vegetables on a platter, followed by the shredded lamb. Drizzle over some of the cooking liquid, serving the remainder in a jug and finish by scattering over the pomegranate seeds, slivered almonds, coriander and mint.
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