Warm Lamb Salad With Pomegrante Recipes

Steps:

• Preheat the oven to 250 degrees F.
• On the stovetop, brown the lamp, fat-side down, in a large roasting pan. Remove when nicely browned across its middle (you won't get much more than this) and set aside while you fry the shallots, garlic and carrot briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with the salt, gently for a couple of minutes. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a boil, then tent with foil and put in the preheated oven.
• Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.
• If you want to cook the lamb the day you're going to eat it, heat the oven to 325 degrees F and give it 5 hours or so. The point is to find a way of cooking that suits you: you know what sort of pottering relaxes you and what makes you feel constrained; how much time you've got, and how you want to use it. Don't let the food, the kitchen or the imagined expectations of other people bully you.
• With the homily over, about 1 hour before you want to eat, remove the lamb from the pan to a large plate or carving board - not that it needs carving; the deal here is that it's unfashionably overcooked, falling to tender shreds a the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavor it deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it.
• To finish the lamb salad, simply pull it into pieces with a couple of forks on a large plate. Sprinkle with more sea salt and some freshly chopped mint, then cut the pomegranate in 1/2 and dot with the seeds from 1 of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jeweled pips with a safety pin ever again. Simply hold the pomegranate 1/2 above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the glassy red, juicy beads will start raining down.
• Take the other 1/2 and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.
• What I do with the leftovers is warm a pita bread in the microwave, and then spread it with a greedy dollop of hummus, then take the chill off the refrigerated lamb in the microwave and stuff the already gooey pita with it. Add freshly chopped mint, black pepper and whatever else you like; raw, finely chopped red onion goes dangerously well.

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Steps:

• For the infused olive oil: In a medium saucepan, combine the olive oil with the garlic and lemon zest and cook over medium heat until the garlic just begins to brown and the oil is fragrant, 3 to 4 minutes. Set aside.
• For the Israeli couscous: Preheat the oven to 400 degrees F.
• Spread the slivered almonds onto a sheet tray and toast until golden, 5 minutes.
• Heat 2 tablespoons of the infused oil in a medium pot over medium-high heat. Add the Israeli couscous and cook, stirring occasionally, until golden, 3 to 4 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt, bring to a simmer over medium-low heat and cook, covered, until the water is absorbed, 5 to 7 minutes. Add the pomegranate, golden raisins, mint, cardamom, cinnamon, cumin, turmeric and toasted almonds. Stir to combine and season with more salt to taste.
• For the lamb chops: Heat a grill pan over high heat until almost smoking.
• Dip the rosemary into the infused oil and brush both sides of the lamb chops with the oil. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place onto the grill pan fat-side down and cook for 2 minutes. Cover with a metal bowl to trap the heat and continue to cook, turning on all sides, until medium rare, about 10 minutes. Set aside to rest. Place the lemon halves onto the grill and cook until caramelized, 3 to 4 minutes.
• To serve, slice the lamb into single chops and plate on top of the couscous. Drizzle the pomegranate molasses over the lamb chops and garnish with torn mint. Serve with the grilled lemon.

Steps:

• Preheat the oven to 140C/ gas mark 1.
• On the hob, brown the lamb, fat side down, in a large roasting tin. Remove when nicely browned in the middle (you won't get much more than this) and set aside while you fry the vegetables briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with salt, gently for a couple of minutes. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a bubble, then tent with foil and put in the preheated oven.
• Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more.
• If you want to cook the lamb the day you're going to eat it, heat the oven to 170C/ gas mark 3 and give it 5 hours or so. The point is to find a way of cooking that suits you.
• About an hour before you want to eat, remove the lamb from the tin to a large plate or carving board; not that it needs carving: the deal here is that it's unfashionably overcooked, falling to tender shreds at the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavour is deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it.
• I get on with the vegetables while the lamb's sitting meekly, but you could equally well have done this earlier. But to finish the lamb salad, simply pull it to pieces with a couple forks on a large plate. Sprinkle with more salt and some freshly chopped mint, then cut the pomegranate in half and dot with the seeds from one of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jewelled pips with a safety pin ever again. Simply hold the pomegranate half above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the red glassy, juicy beads will start raining down.
• Take the other half and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve.

Steps:

• Preheat oven to 350°F. Place lamb shanks on a large rimmed baking sheet; season generously with salt and pepper. Mix cinnamon, turmeric, cumin, and cardamom in a small bowl; massage spice mixture into lamb. Let rest 1 hour at room temperature or chill uncovered up to 12 hours (the longer, the better).
• If chilling, let shanks sit at room temperature 1 hour for even roasting.
• Heat 1/4 cup oil in a large pot over medium-high. Working in batches, cook lamb shanks until brown on all sides, 10-15 minutes. Transfer lamb to paper towels to drain.
• Wipe out pot and let cool slightly so that vegetables don't burn. Heat remaining 1/4 cup oil in pot over medium. Add onions, season with salt, and cook, stirring occasionally, until golden and softened, 8-10 minutes. Add thyme sprigs, garlic, and bay leaves and cook, stirring often, until fragrant, about 2 minutes. Sprinkle flour over and stir vigorously to evenly distribute. Cook, stirring often, until flour is absorbed, about 1 minute. Add wine; bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Gradually stir in broth, pomegranate juice, and pomegranate molasses. Bring to a simmer and cook, stirring occasionally, until flavors meld, about 5 minutes.
• Arrange lamb shanks in a single layer in a large roasting pan. Pour in onion mixture and push lamb shanks down into liquid (about three-quarters of lamb shanks should be submerged; add more broth if needed). Cover pan with foil and cook lamb, turning occasionally, until meat is fork-tender and almost falling off the bone, 1 1/2-2 hours. Remove pan from oven and let lamb rest, covered, in liquid at least 30 minutes.
• Transfer lamb to a platter and tent with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a medium saucepan; skim off fat from surface and discard. Add walnuts to braising liquid and bring to a simmer over medium-high. Cook until reduced by one-third, 15-20 minutes (sauce should be slightly thickened and velvety). Add butter a piece at a time, stirring after each addition until incorporated before adding more; sauce should look glossy. Return lamb to pot and cook, stirring to coat, until heated through. Taste and adjust seasoning with salt and pepper.
• Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest.
• Do Ahead
• Lamb shanks can be braised 1 day ahead. Chill uncovered until cold, then cover and keep chilled.

Steps:

• Rub the lamb backstraps with a mixture of cumin, black pepper and salt.
• Couscous:
• Place couscous and butter in a medium bowl.
• Pour boiling stock over the couscous.
• Cover tightly and allow to soak for five minutes.
• Fluff with a fork.
• Allow to cool a little.
• Add the finely diced tomato, capsicum, lemon and mint then set aside.
• Lamb:
• Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness).
• Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve.
• Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve.
• Greek yoghurt could also be offered at the table.

Steps:

• Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
• Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
• Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
• Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.