Steph’s pulled lamb
Author: Steph Brundon
Ingredients
- 1.5-2kg leg or shoulder of lamb on the bone
- 4-6 cloves garlic, crushed
- 1 lemon, sliced
- black pepper
- fresh rosemary
- fresh thyme
- 2-3 red onions, sliced
- pomegranate juice
- honey
- crème fraîche
Method
- Make criss-cross cuts in the fat covering the lamb.
- Mix the garlic and herbs with a little pomegranate juice and a spoonful of honey and spread over the surface of the fat, pressing it into the cuts.
- Grind over some black pepper and lay slices of lemon on top.
- Lay half the onions on the bottom of a roasting pan with a lid, put the lamb on top and the rest of the onions around.
- Pour pomegranate juice around the lamb until the onions are covered and the liquid is a few centimetres deep.
- Carefully spoon some of the juice over the lamb. Leave to marinate if you have time.
- Put in a pre-heated oven at 200C/Gas6 for 30mins, then down to very low.
- If we’re serving the lamb for lunch the following day, we’ll put it in at bedtime, do the hot half hour, then leave it in overnight, very low.
- Baste every so often.
- Top up the juice if you think it’s a bit dry.
- Give it a hot blast for half an hour or so.
- Take out the meat and leave to rest, and set aside the onions.
- Put the liquid from the roasting dish in a pan to reduce.
- Pull the meat in the kitchen rather than at the table, because it’s quite messy.
- Pull it apart with 2 forks, lay in a hot serving dish, mix in the onions and drizzle over some of the reduced sauce from the cooking, just enough to keep the meat moist and serve the rest of the sauce separately.
- I sometimes mix in some crème fraîche if I want the sauce to be creamier.
- Serve hot or warm.
