6 hour Slow Cooked Cypriot Lamb



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Inspired by the amazing @melizcooks this slow cooked lamb shoulder is to die for. She cooks the most amazing Cypriot family food and is a must follow. This is my take on her fabulous lamb dish and I can honestly say it’s one of the nicest things I’ve eaten. The green sauce really takes the dish to the next level and cuts the richness of the lamb beautifully so please do try. It will be so tender that all you will need is two forks to pull it apart. I did post this about 9 months ago but not with a full recipe, so here it is. Serve with rice, bulgar or couscous.

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INGREDIENTS

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1 lamb shoulder

3 onions - sliced

Pomegranate seeds to serve

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Marinade

2 tablespoons pomegranate molasses

1 tablespoon white wine vinegar

Juice 1/2 lemon

1 tablespoon honey

1 teaspoon dried oregano

2 teaspoons chopped mint

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Sauce

1 bunch coriander

2 tablespoons chopped mint leaves

2 cloves garlic

Juice 1/2 lemon

1 tablespoon pomegranate molasses

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METHOD

Preheat the oven to 140 degrees.

Chip the onions and place in a roasting tin. Coat the lamb in the marinade and season. Place on top of the onions and cover with foil. Place in the o en and forget about it for at least 6 hours, but anything up to 8.

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Blitz the sauce together and loosen with more lemon juice if needed.

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Remove the foil from the lamb for the last 45-60 minutes and leave to rest for 30 minutes before serving.

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