How to make slow-cooked lamb with pomegranate in 15 minutes
Busy day? Start this savoury slow-cooked dish in the morning and it will happily sit for hours until you get home to dig in
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.If you know you are out all day, this is a fab recipe to switch on first thing. It will sit happily for hours, ready for you to shred and pile on to warmed pitta bread with hummus and yoghurt. Pomegranate seeds and pomegranate molasses are a nice addition but not totally necessary, so leave them out if it’s easier. Any leftover cold lamb can be used for salads or sandwiches the next day and it reheats well, too.
Serves 6
Prep: 10 minutes
High 4–5 hour, slow 8–10 hours
1kg half leg of lamb
2 rosemary sprigs
1 garlic bulb
2–3 bushy thyme sprigs
50ml white wine or water
flaked sea salt
ground black pepper
100g pomegranate seeds, to serve (optional)
1 tbsp pomegranate molasses (optional)
fresh mint leaves
yoghurt
flatbreads or warmed pita bread
Preheat your slow cooker on high. Place the lamb in the slow cooker, and strip the rosemary needles off the stalks and sprinkle them over the top. Separate the cloves from the garlic bulb and add them along with the thyme sprigs. Pour over the wine or water, season well with salt and pepper and cook on high for 4–5 hours or low for 8–10 hours.
Remove the slow cooker lid, transfer the meat to a warmed serving dish and shred the meat with two forks, discarding the thin skin, bone and herb stalks. Pour over the cooking liquor from the slow cooker pot, and sprinkle with pomegranate seeds (if using) and fresh mint leaves.
Serve on warm yoghurt flatbread or warmed pita bread, spread with hummus and topped with yoghurt, mint leaves.
Tip: You can squeeze the softened garlic out of its skin to serve with the lamb, if you like.
Justine Pattison's Slow cooker without the calories, published by Orion Books in Trade Paperback and eBook, priced £14.99/£7.99
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments