Pulled lamb shoulder with pomegranate and feta
- Using a pestle and mortar, grind the garlic to a paste with a little salt. Add the butter, followed by the spices, olive oil and a little more salt, mixing until smooth. Prick the lamb all over with the tip of a sharp knife and place in a large mixing bowl. Rub the spice paste all over the lamb. Cover and refrigerate overnight.
- Preheat the oven to 200 fan/gas mark 7 and take the lamb out of the fridge to come to room temperature. Place in a roasting tray and pour 100ml of water around the sides. Cover with foil and put into the hot oven. Reduce the heat to 180 fan/gas mark 6 and cook for 3 hours or until the meat is tender and can be pulled apart with a fork. Remove from the oven, cover and leave to rest for 20 minutes.
- Using two forks shred the lamb. Transfer to a serving plate, season with salt and mix together. Scatter over the herbs and crumble over the feta. Finally add the pomegranate seeds and serve immediately
Orange Blossom & Honey by John Gregory-Smith © John Gregory-Smith, 2017 published by Kyle Books – click here to buy a copy of the book
3 garlic cloves, peeled
2 teaspoons ras el hanout
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons olive oil
1.5 kg shoulder of lamb, skinless
A handful of roughly chopped flat-leaf parsley leaves
A handful of roughly chopped mint leaves
50g feta cheese
80g pomegranate seeds