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
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.
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.
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.
400 - 500g mesclun lettuce.
1 pomegranate deseeded
1 x 220g bocconcini large size and torn into 1/4’s
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.
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:
Roll the fruit first to loosen the seeds.
Score around the middle and tear it open into halves.
Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds.