Description
Tender lamb, spiced to perfection, rests on a creamy feta mash. Pomegranate seeds add a jewel-toned burst of flavor.
Ingredients
Units
Scale
- 2 tbsp ground cumin
- 1 tsp smoked paprika
- 2 cloves garlic
- 1 tsp sumac
- 3 tbsp olive oil
- 1 piece ( 1/4 ) preserved lemon (pith removed chopped very fine)+ extra for serving
- 2 tbsp fresh oregano
- 1 tsp salt
- 0.5 tsp pepper
- 3 lbs (1 kg) shoulder of lamb
- 17 oz (500 ml) chicken (or beef) stock
- 2 tbsp pomegranate molasses
- 2 lbs (1 kg) peeled chopped potatoes
- 3/4 cups (200 ml) milk
- 5 oz (150 gm) creamy Danish Feta
- 0.5 tsp salt
- 2 tbsp butter
- Pomegranate seeds
- chopped mint and coriander
- Extra preserved lemon
Instructions
- Preheat oven to 300°F (150°C). Prepare a heavy oven dish with a lid.
- Combine all ingredients except lamb and stock in a bowl; mix until a paste forms. Rub the paste onto the lamb, concentrating on the top.
- Heat a large frying pan or oven-safe dish. Sear the lamb on all sides. If using a frying pan, transfer the lamb to the oven dish. Add stock to the pan, scrape up any spices, and add to the oven dish with the stock. Cover and braise for 3 hours. (Can be prepared ahead and refrigerated overnight; remove fat before continuing.)
- Remove lamb from sauce and skim off excess fat. Puree the sauce using a blender or immersion blender until thick. Stir in pomegranate molasses and season with salt to taste.
- Return lamb to the pot. Rewarm on the stovetop or in a 350°F (180°C) oven for up to 30 minutes, uncovered.
- Feta Mash
- Steam potatoes until tender.
- Warm milk and feta until just warm, without boiling.
- Rice the potatoes, then add butter and feta, followed by half the milk. Stir to combine. Add remaining milk until a loose mash forms. Season with salt to taste.
- Serve lamb with feta mash.
Notes
- For a richer flavor, marinate the lamb in the spice paste for at least 2 hours, or preferably overnight, before roasting.
- If you don’t have pomegranate molasses, you can substitute with 1 tablespoon of red wine vinegar and 1 teaspoon of sugar.
- To make the feta mash ahead of time, prepare it according to the instructions and store it in the refrigerator, covered, for up to 2 days. Rewarm gently before serving.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 10
- Sodium: 700
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150