|Roast Middle Eastern lamb shoulder
Persian bundt cake
Defrost the lamb overnight in the fridge
Preheat oven 10 180C. Place the lamb in a roasting tray and cover with foil. Heat for approx. 40 minutes until hot throughout
While the lamb is heating, Remove the lid
Pull the lamb apart and dress with chermoula pesto and half the pomegranate pearls
Poach the lamb in the bag in simmering water for 8-10 minutes
Warm the pilaf in the bag in simmering water for 8-10 minutes (can be in same pot as lamb) or serve at room temperature by leaving out from the fridge for an hour before serving
Serve the lamb on the pilaf and garnish with the harissa, labneh and herbs
Middle Eastern Feast
3 courses. Slow-roasted Middle Eastern lamb shoulder, chermoula, roasted root vegetables, grain salad, house-made flatbread with hummus, and to finish… Persian bundt cake – Serves 4-5
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