Slow Roasted Pulled Persian Lamb with Zingy Rosemary Jelly
- 100g Tracklements Zingy Rosemary Jelly
- 1 tbsp cumin
- 2 cloves garlic, minced
- juice and zest of 1 lemon
- 1 shoulder of lamb bone in
- salt and pepper
- 2 onions, sliced
- flat breads
- pomegranate seeds with fresh mint
- greek yogurt
Preheat oven to 160°C/ 325°F/gas mark 3
In a small bowl mix together the Zingy Rosemary Jelly, cumin, garlic, lemon juice and zest.
Throw the sliced onion into the base of a deep sided roasting tray. Lightly score the lamb, and season generously. Place the lamb on top of the onions. Pour the glaze over the lamb. Add 200 ml water to the base of the tray. Cover the lamb/tray in foil.
Roast the lamb for 3hrs before removing the foil and continue roasting for a further 20-30 mins or until the lamb has a good colour. Remove any excess fat from the tray and then pour the juices over the lamb.
Stir a tablespoon of Zingy Rosemary Jelly until loose, then mix into yoghurt.
Shred the lamb with 2 forks and serve with flat breads, pomegranate salad and drizzle with the rosemary yogurt.