Turkish Six Hour Slow cooked Shoulder of Lamb recipe/blog posted by Simply Food by Mandy.
I often slow cook shoulder of lamb in my simmering oven, but although the photograph is mine, I cannot take credit for this amazing recipe. ⠀
I found it on @melizcooks and let me tell you it was fantastic! It was marinated in pomegranate molasses, vinegar, mint, lemon, honey and oregano, sat on a bed of onions, covered with foil and left in the simmering oven pretty much all day at roughly 140 degrees. No knife was needed to cut the joint, it just simply fell apart with two forks. Meliz serves it with delicious green sauce which is made with mint, coriander, pomegranate molasses, garlic, lemon and olive oil. Then a sprinkling of pomegranate seeds. For the recipe in full see below: ⠀
Add 2 full tbsp each olive oil, pomegranate molasses, lemon juice, red wine vinegar to a bowl and stir well. Add 1tbsp honey, stir, then add 1 heaped tsp dried oregano, 1 tsp pul biber and 1 heaped tbsp finely chopped fresh mint and a good pinch of salt. Very lightly score the top of a 1.8-2kg lamb shoulder joint that is sitting in a tray on top of chunky onion slices from 1 large red onion and a halved garlic bulb. Pour 3-4tbsp of the herby sauce over the lamb, season well with freshly milled black pepper, pour 150ml water in the tray, cover the tray tightly with foil and place in a preheated oven at 140C on the bottom shelf. Slow cook for approx 6 hrs and baste every 2 hours, covering the tray tightly back up with the foil. If you feel like the lamb isn’t crisping up as much as you’d like, take off the foil for the last 20 mins or so. Top up the herb sauce for serving with 2 more tbsp each extra virgin olive oil, lemon juice, red wine vinegar and finely chopped coriander and 1 tbsp each pomegranate molasses and finely chopped fresh mint. Serve the lamb with toasted pine nuts, pomegranate seeds and the herby green sauce. For a full feast serve with cacik (cucumber, garlic, mint yoghurt) and roast potatoes/vermicelli rice, my Roasted Cauliflower with Tahini Sauce (recipe coming), a green salad and crusty bread/pitta.