Slow-Roasted Lamb Shoulder with Prunes and Garlic

Name: Slow-Roasted Lamb Shoulder with Prunes and Garlic
Prep time: 20 min
Cook time: 285 min
Total time: 305 min
Yield: 8
Ingredients: 2.5 kg whole lamb shoulder approx 2.5 kg; 12 dried prunes; 2 whole garlic bulbs; 2 tbsp olive oil; 2 tbsp pomegranate molasses; 150 ml Dry white wine; 1.5 tbsp 11⁄2 tbsp plain flour or cornflour; 1 tsp ground turmeric; 1 tsp ground cumin; 2 tsp ground black pepper; 0.5 tbsp 1⁄2 tbsp dried thyme; 1 tsp salt

Experience melt-in-the-mouth tenderness with this slow-roasted lamb shoulder, infused with a rich marinade of sweet prunes and mellow roasted garlic. Finished with a sophisticated white wine reduction, it's the ultimate centerpiece for a Sunday roast or special holiday gathering.

Servings8 Portions

Prep Time20 Mins

Cook Time285 Mins

Difficulty

Intermediate

Ingredients

whole lamb shoulder approx 2.5 kg
2.5 kg
dried prunes
12
whole garlic bulbs
2
olive oil
2 tbsp
pomegranate molasses
2 tbsp
Dry white wine
150 ml
11⁄2 tbsp plain flour or cornflour
1.5 tbsp
ground turmeric
1 tsp
ground cumin
1 tsp
ground black pepper
2 tsp
1⁄2 tbsp dried thyme
0.5 tbsp
salt
1 tsp

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas 4). Prepare the garlic bulbs by removing any loose, papery outer skin. Slightly fan the cloves out without detaching them from the root. Place the bulbs on a sheet of foil, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt. Wrap the foil tightly and roast for 30-35 minutes until the cloves are completely soft. Set aside to cool.

To prepare the marinade, place the dried prunes in a jug with 100ml of boiling water and let them soak for 10 minutes until softened. Squeeze the softened roasted garlic flesh out of their skins into the jug with the prunes. Add the pomegranate molasses, turmeric, cumin, black pepper, dried thyme, and salt. Use a hand blender to process the mixture until it forms a smooth paste.

Place the lamb shoulder in a large roasting dish. Using a sharp knife, make several small, deep incisions all over the meat. Pour the prune and garlic marinade over the lamb, massaging it thoroughly into the cuts and over the surface. Cover the dish with foil and refrigerate to marinate for at least 30 minutes, or up to 24 hours for maximum flavor.

When ready to cook, increase the oven temperature to 200°C (180°C fan/gas 6). Place the lamb in the oven and immediately turn the heat down to 150°C (130°C fan/gas 2). Slow-roast for 3 to 4 hours, or until the meat is tender enough to pull away easily from the bone. Remove the dish from the oven.