Slow-roast lamb with pomegranate molasses from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 203) by Nigella Lawson

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Notes about this recipe

  • Eat Your Books

    Recipe appears in the introduction to "Roasted red peppers with pomegranate molasses and dukkah." Can substitute neck of lamb for lamb ribs.

  • Nossovitzky on May 07, 2024

    Delicious! Releases a lot of fat (or my ribs did at least) so possibly worth cooking the day before and chilling so you can lift the fat off. Had with rice and veggies.

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