Slow-cooked lamb with pomegranates & honey from Simple: Effortless Food, Big Flavours (page 176) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for 12 hours.

  • KarinaFrancis on September 16, 2017

    This will now be the only way I make lamb shoulder it was so damn good! I tinkered a bit with the method, I marinaded overnight in a big snap lock bag and added the lemon juice in the morning (accidentally forgot). Baked it for 4 hours then took the foil off and raised the temp for the last 1/2 hr. There is a lot of jus so I reduced some as a glaze. Photo uploaded

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