Lamb shoulder + pomegranate with tahini dressing


RECIPE: Slow cooked lamb shoulder, pomegranate and bocconcini with tahini and honey dressing. Serves 10 - 12

PART 1: Lamb shoulder - You can have this done the day before.


1.6 - 1.8kg shoulder of lamb

300ml chicken stock

100ml olive oil

100ml red wine

1 orange -half, squeeze orange juice in and leave both halves in pot.

1 tablespoon of sumac

1/2 tablespoon of sea salt

2 Spanish onions cut into wedges

5 sprigs of Thyme

5 sprigs of oregano


  1. Turn oven onto 150C. In a large heavy based pot with a lid, put all the ingredients in. Start with putting in the lamb and follow with the rest.

  2. Put into the oven with the lid on for 4 hours. Turn oven off and leave in oven to cool.

PART 2: Tahini Dressing - You can make this up to a week in advance.


2 tablespoons of tahini paste - needs to be fresh tahini paste, which means it is blended with the oil and more of a liquid texture.

6 tablespoons of olive oil

3 tablespoons of apple cider vinegar

1 teaspoons of honey Add a bit more if you need it sweeter.

1 teaspoon of garlic crushed.


  1. Put all the ingredients into a bowl and mix to combine. Or put ingredients into a glass jar, put lid on and shake. taste and adjust with either the vinegar or the honey. This can be done a week before and left in the fridge. Take it out the morning of when you will use it so it can come to room temperature.

PART 3: Combining lamb, dressing and salad - At the last minute.


shredded lamb

tahini dressing

400 - 500g mesclun lettuce.

1 pomegranate deseeded

1 x 220g bocconcini large size and torn into 1/4’s


  1. Put the salad together with a layer of mesclun lettuce, shredded lamb shoulder, dollop with a teaspoon of tahini dressing, then repeat the lettuce, lamb and tahini once more.

  2. Top salad with torn bocconcini and pomegranate seeds. Drizzle 2 tablespoons of olive oil, salt and pepper. Serve straight away.

How to deseed a pomegranate:

  1. Roll the fruit first to loosen the seeds.

  2. Score around the middle and tear it open into halves.

  3. Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds.