Feta & Walnut-Crusted Lamb with Pomegranate

Name: Feta & Walnut-Crusted Lamb with Pomegranate
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 6
Ingredients: 2000 g shoulder of lamb; 1 large onion, thickly sliced; 1 red onion, finely sliced; 2 cloves garlic; 100 g feta, crumbled; 100 g walnuts; 1 small bunch parsley, roughly chopped; 150 ml white wine or stock; 4 tbsp pomegranate molasses; 2 tsp ground cumin; 2 tsp ground cinnamon; 3 tbsp olive oil; 1 tbsp lime juice; 2 tsp sumac; 1 to taste salt and black pepper; 6 warm flatbreads; 200 g hummus or yogurt; 1 handful soft herbs, such as mint and parsley

This slow-roasted lamb shoulder is coated in a savory feta, walnut, herb, and pomegranate molasses crust, then cooked until tender enough to shred. Serve it in warm flatbreads with sumac onions, hummus or yogurt, and fresh herbs for a festive Easter centerpiece with bold Middle Eastern-inspired flavor.

Servings6 Portions

Prep Time20 Mins

Cook Time210 Mins

Difficulty

Intermediate

Ingredients

shoulder of lamb
2000 g
large onion, thickly sliced
1
red onion, finely sliced
1
garlic
2 cloves
feta, crumbled
100 g
walnuts
100 g
parsley, roughly chopped
1 small bunch
white wine or stock
150 ml
pomegranate molasses
4 tbsp
ground cumin
2 tsp
ground cinnamon
2 tsp
olive oil
3 tbsp
lime juice
1 tbsp
sumac
2 tsp
salt and black pepper
1 to taste
warm flatbreads
6
hummus or yogurt
200 g
soft herbs, such as mint and parsley
1 handful

Step-by-Step Instructions

Preheat the oven to 160°C/140°C fan/gas 3. In a food processor, blend the feta, walnuts, parsley, pomegranate molasses, cumin, cinnamon, garlic, olive oil, salt, and black pepper until you have a thick, coarse paste.

Spread the thickly sliced onion over the base of a deep roasting tin. Set the lamb shoulder on top and pierce the meat all over with the tip of a sharp knife so the seasoning can work into the lamb.

Spread the feta-walnut paste over the top and sides of the lamb. Pour the white wine or stock into the tin around the meat, taking care not to wash off the crust.

Cover the lamb first with baking parchment, then with foil. Seal the foil tightly around the edges of the tin and roast for 3 hours, or until the meat is very tender and pulling away from the bone.