Best paired with The Barkly Durif

With the weather finally warming up, we’re looking ahead to Spring Racing and nights shared with friends by the BBQ. And what’s better at a BBQ than a big hearty plate of slow-cooked lamb with mint and pomegranate? We love this recipe idea, originally shared via Willow Creative. Check out the full recipe below:

INGREDIENTS:

• Shoulder of lamb, with bone (about 1.75kg)
• Olive oil
• ½ teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• ½ teaspoon ground crushed chillies
• 3 cloves garlic, unpeeled
• 1 long red chilli
• 3 tablespoons chopped fresh mint
• Seeds from 1 pomegranate
• Crushed or ground sumac, to serve

METHOD:

Step 1: Preheat oven to 150°C. Rub lamb with a little olive oil then combine spices and rub over meat, seasoning with salt and pepper.

Step 2: Place in a roasting tin, add enough boiling stock or water to come to a depth of 1cm, then add garlic and whole chilli. Cover with foil and cook for about 4½ hours.

Step 3: Check every 30 minutes to make sure stock hasn’t evaporated; add more water if needed. Increase oven temperature to 180°C and cook, uncovered, for a further 30 minutes.

Step 4: Remove from oven and let lamb rest (covered) for about 20 minutes. Shred warm meat and place on a platter. Sprinkle with mint, pomegranate seeds and a little sumac. Season to taste. Serves 6

Image via Willow Creative