Roasted Lamb with Red Capsicum Paste Pomegranate
From stonesoup 17 years ago
- 210 minutes to make
- Serves 6
Adapted from Greg & Lucy Malouf’s gorgeous book Saha.
Ingredients
- red pepper paste:
- 4 red capsicum (called red peppers in the States), deseeded shopping list
- 2 red chillis, deseeded shopping list
- 1t sugar shopping list
- 1t sea salt shopping list
- 2.5lbs shoulder of lamb, bone in shopping list
- 5 cloves garlic shopping list
- 2 red chillis shopping list
- 2t sea salt shopping list
- 1T black pepper shopping list
- 3T extra virgin olive oil shopping list
- 6T pomegranate molasses shopping list
- 1/3C water. shopping list
- lentil salad (will add that recipe later) shopping list
- handful chopped toasted walnuts, to serve shopping list
How to make it
- For the red pepper paste: Put chilli and capsicum in a food processor to form a smooth paste. Transfer to a medium saucepan and add salt and sugar. Cook over a low-medium heat stirring occasionally for approx 45 minutes (or until it has a thick 'jammy' consistency).
- To make marinade, combine all remaining ingredients except lamb, and season. Rub marinade all over lamb and refrigerate overnight (or for at least 1 hour at minimum). Bring lamb to room temperature before cooking.
- Preheat oven to 350F. Place lamb and all marinade in a baking paper lined roasting tray and transfer to the oven. Reduce heat to 300F and cook for 3 to 4 hours basting regularly until meat is VERY tender.
- Allow to rest for at least 10 minutes (keeps it juicy) before carving. To serve, divide lentil salad between plates (will add recipe for lentil salad later). Top with sliced lamb and drizzle with pan juices then sprinkle with chopped walnuts.
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" It was excellent "