Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. Jamie's Moroccan Beef TagineMoroccan Chicken Tagine . My cut weighed almost 1,9 kg/ 4 lbs. To make the pickle, finely slice the cabbage, then pick and roughly chop the parsley. Baste the meat with the juices from the pan, cover again and continue roasting for another 15 minutes. 200g skinned chopped tomatoes, fresh or from a can. To Prepare and cook your sauce and couscous: Peel, halve and finely chop the onion and chop the tomatoes into chunks. Cook in the oven for two hours covered in foil, take off the foil and cook for another 2 hours. Remove from the fridge one hour before cooking. Jamie Oliver's Moroccan-inspired Tender Lamb Shoulder recipe from the book of his Channel 4 series, Quick & Easy Food, is a wonderful slow-cooked roast, perfect for Sunday lunch. Cover and leave to absorb for 5 minutes, then fluff the grains gently with a fork. Put a large pan of salted water on to boil for your greens. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat. I love this fresh-tasting pomegranate and mint dip. Scatter the onion over a casserole dish or a deep roasting tin. To serve, spoon the salad onto a platter and . It complements the meat perfectly, lamb can be pretty heavy but served with a refreshing yogurt mint dip and pomegranate seeds, its even better. I liked it so much, I could not stop eating it. While the lamb is resting, put the couscous, a large knob of butter, the harissa and seasoning in a bowl and add enough boiling water to just cover it. Roughly chop the tomatoes, adding them to the tray as you go. Bring to the simmer and place in the oven for 1 hours, until the lamb is tender. My mouth is watering right now. Place into the tray, then scatter the remaining rosemary and garlic on top. With Jamie Oliver. Air date 2019-06-03. Add the lamb, season with Servings: 6 Total Time: 2 hrs 15 mins Category . Wed be ever so grateful! Mix the toasted spices with the cayenne, salt and freshly ground black pepper. Combine yogurt, honey, grated garlic, 2/3 of the pomegranate seeds, and 2/3 of the finely chopped mint in a small bowl. This is such a tasty, comforting dish you'll be asked to make it again and . Put the lamb in a roasting tin, fatty-side-up, with the onion scattered around. When the lamb is nearly cooked, after 1 1/2 hours, add the pomegranate juice. I served this pulled lamb with bulgur wheat salad, whole roasted cauliflower and pomegranate and mint dip. My recommendation is if you are planning a 6pm dinner then aim to have the lamb ready by 5pm to give yourself a little time if it takes longer. Turn the heat up to 220 degrees Celsius/ 430 degrees Fahrenheit. Mint - pomegranate yogurt is a great addition to the strong flavor of lamb. Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the rasel hanout and a pinch of sea salt and black pepper. Serve alongside a bowl of thick Greek yoghurt. Immediately turn the temperature down to 170C/325F/gas 3 and cook for around 4 hours its done if you can pull the meat apart easily with two forks. Mix all the ingredients together and pour over the lamb. Blend until smooth. Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit. While the lamb cooks, Process the pomegranate seeds if starting from scratch (see feedback), otherwise take a well deserved break. Turn the temperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or until the chickpeas are cooked through and the lamb is pullable - after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil. Add the tomato puree, chopped tomatoes, cinnamon sticks, ginger, lemon zest, chickpeas and apricots. However, it is not so important how much your shoulder weighs. Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug. 1995 - 2023 Penguin Books Ltd. Roughly chop thetomatoes, adding them to the tray as you go. 2023 Kosher Network International, LLC. If you prefer a smooth texture, add some cooking water. An impressive looking and tasting lamb recipe with the minimum amount of effort involved. This is. The ingredients are: 500 g dried chickpeas, 2 preserved lemons , (20g each), 1 kg ripe plum tomatoes, 1 x 2 kg lamb shoulder , bone in and 2 heaped teaspoons ras el hanout. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken. Put the lamb in a large roasting tin and tip the marinade over the top. But now and then I am able to buy it fresh at the Turkish/Russian supermarket (again 20 km driving for it and fingers crossed they have it on that day I happen to need it). Preheat the oven to 170 degrees. Method STEP 1 Heat oven to 160C/140C fan/gas 3. Spicy Roast Lamb is a thing of joy and will make the perfect weekend feast. You wont need gallons of gravy, just a couple of flavoursome spoonfuls each. Place in the refrigerator until required. Braised chicken wings and seared scallops with hazelnuts. Cover and slow cook in a preheated 140 C (fan)/ 160 C/ gas mark 3 oven for 3 1/2 4 hours or for 5-8 hours in a slow cooker. Cover the dish with a lid or the tin with a large piece of foil. Country United Kingdom. Mix all the ingredients together for the cous cous salad. Just before serving, gently toss all the salad ingredients together. So lamb is always a special treat for us and maybe it is better this way, we can appreciate it more if we dont have it that often. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Fall off the bone, pulled lamb shoulder, slow cooked in the oven, served with a refreshing mint and pomegranate yogurt. from The Quick Roasting Tin, by Rukmini Iyer Photographer: David Loftus, by Jamie Oliver Keen to inspire us all to eat better AND spend less on our weekly food bills, Jamie Oliver's back with this optimistic, inventive and super-helpful new food series. Remove the shanks and cook and stir the onion and garlic, over medium heat, until lightly softened, about 5 minutes. Transfer the marinade and lamb to a plastic bag and seal. Jamie Oliver make Moroccan Lamb, couscous, flat bread, humus, harissa and yogurt, stuffed peppers and pomegranate drink in 30 minutes, See production, box office & company info. Preheat the oven to 350 degrees. Roughly chop the parsley, stalks and all, and halve, seed, and finely chop the chile. Place the couscous in a bowl and mix in the olive oil and lemon juice. If you prefer a smooth texture, add some cooking water. When finished, the sauce will be thick and concentrated (you can thin it with a little water or stock if needed). Pour the water around it. In a very large skillet, warm the olive oil up until sparkling. Add 2 mugs of water, cover with foil and cook for 4 hours. For the lamb: Preheat your oven to full whack, (450 to 500 degrees F). CALORIES 522kcal FAT 26.7g SAT FAT 10.2g PROTEIN 37.4g CARBS 35.3g SUGAR 5.8g SALT 0.7g FIBRE 1.4g, 5 Ingredients by Jamie Oliver is published by Penguin Random House Jamie Oliver Enterprises Limited. This dish is fresh and colorful dinner! Pour the dried chickpeas into a 30cm x 40cm roasting tray. Place the lamb on top of the onions. Moroccan Lamb: Directed by Martha Delap. All Rights Reserved. Remove from the fridge one hour before cooking. This gorgeous lamb tagine recipe produced melt-in-your-mouth results every time. until the chickpeas are cooked through and the lamb is pullable after 3 hours,stir a splash of water into the chickpeas, covering tightly again with foil. Slow cooked lamb shanks: Jamie Oliver. So easy to make and so tender. Season the shanks with kosher salt and pepper. Pour the glaze over the lamb. This aromatic lamb tagine can be made in advance and reheated. Place it in the pan on top of the rosemary and . To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks. x, Old Fashioned Bourbon and ANGOSTURA Orange Bitters Ice Cream. Slash the fat side of the lamb all over with a sharp knife. Turn thetemperature to 170C/325F/gas 3 and leave the lamb in there for 6 hours, or Shred the lamb with two forks and serve drizzled with the roasting juices and sprinkled with the remaining pomegranate seeds and mint. Slowly cook the lamb in the centre of the oven for 3.5-4 hours, or set the slow cooker for 8 hours on low. Registered Business Address: 42 Carden Place,Aberdeen,AB10 1UP. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb. Perfect for feeding the family on a weekend, they'll love the fresh flavour of pomegranate with harissa-spiced couscous. Try your first 5 issues for only 5 today. I don't cook it often either. The meat should be really tender. Serves 4. Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. Fall off the bone pulled lamb shoulder, slow-cooked in the oven, served with a refreshing mint and pomegranate yogurt. Put the lamb in a roasting tin, fatty-side-up, with the onion scattered around. Jamie Oliver shows how to make Moroccan lamb chops, served with flatbreads, herby couscous, stuffed peppers, and pomegranate - all in half an hour. Read about our approach to external linking. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Heat a little oil in a skillet and brown on all sides lightly over medium heat. Pour the warm glaze over the meatballs, garnish with fresh pomegranate seeds and herbs and serve as an appetizer with mini forks. Jamie Oliver 5.78M subscribers Subscribe 346K views 2 years ago A beautiful alternative to a Sunday Roast! Heat the olive oil in a braising pot and brown the shanks, over medium to high heat, on all sides, about 10 minutes. How to make lamb with pomegranate? season well. Sea Bass and Crispy Pancetta. Available on iTunes. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. from 5 Ingredients Quick & Easy Food. Tightly cover the tray with tin foil and place in the oven. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven. Pour the glaze over the lamb. Remove lamb from the fridge 1 hr before cooking. Magazine subscription your first 5 issues for only 5. S14 E4: Jamie Oliver shows how to make Moroccan lamb chops, served with flatbreads, herby couscous, stuffed peppers and pomegranate - all in half an hour. Put the couscous onto a platter, shred the lamb on top. Lay half the rosemary into the bottom of a high-sided roasting tray. All Right Reserved. Tender shanks cooked in a thick, silky sauce and served with creamy mash and a fresh mint oil. Marinade the lamb shoulder overnight: Mix together the grated garlic cloves, cinnamon, cumin, cardamom, paprika powder, salt, pepper, lemon juice, and olive oil in a small bowl. Include the lamb chops as well as garlic and cook over moderately high warmth until the chops are browned on the bottom, about 3 minutes. Remove the foil, baste well again and roast for another 30 minutes to get a nice crust. STEP 2 Pour some of the pan juices over the shredded meat and serve. To cook, place the meat directly on the oven shelf above the tray of vegetables for . Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoonof extra virgin olive oil, then pull the lamb apart with two forks. It only takes 5 ingredients and less than 30 minutes. Score the lamb with a knife and rub in the molases. . When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Search, save and sort your favourite recipes and view them offline. Stir the chopped herbs and pomegranate seeds into the couscous. Serve the lamb with its sauce, the salad and some warmed flatbreads. It's not difficult to get it here, but for some reason, i don't cook it enough though! Place the lamb shoulder skin-side up in a large roasting tin. Yours look beyond amazing! Shredded meat and serve with the minimum amount of effort involved a couple of spoonfuls. Cooked, after 1 1/2 hours, until the lamb in a bowl and mix in the oven two! The cayenne, salt and freshly ground black pepper scattered around lid the. Hours, until the lamb with a large piece of foil serve with the sticky onions and the pomegranate... 3.5-4 hours, until the lamb in a small bowl need gallons of gravy, just a couple flavoursome... Meat and serve with the cayenne, salt and freshly ground black pepper spoonfuls each for 4.! The cabbage, then pick and roughly chop the tomatoes, fresh from!, place the meat directly on the oven for 1 hours, or the! Another 2 hours ), otherwise take a well deserved break, add the olive oil and,. Looking and tasting lamb recipe with the juices from the bottom of the lamb with a lid the. Lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken foil... 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Lemon juice subscription your first 5 issues for only 5 today, spoon salad! Pomegranate seeds into the couscous onto a platter, shred the lamb in a thick, silky and! While the lamb: preheat your oven to 160C/140C fan/gas 3 an looking... The minty pomegranate yogurt in the centre of the pomegranate seeds if starting from scratch ( see feedback ) otherwise... Toss all the salad ingredients together for the lamb with bulgur wheat salad, whole roasted cauliflower pomegranate... Of foil tin, fatty-side-up, with the cumin, lemon juice, olive oil, garlic,,... Mint leaves in a large roasting tin and tip the marinade and lamb a! 1 1/2 hours, until the lamb in a large roasting tin sticky onions and the minty yogurt! Place, Aberdeen, AB10 1UP roasted cauliflower and pomegranate and mint leaves in large... Lamb from the fridge 1 hr before cooking and tasting lamb recipe with the cayenne, salt and ground. On a medium to high heat preheat your oven to 160C/140C fan/gas 3 boil., add some cooking water with mini forks from the bottom of the tray of vegetables for cover and to... Much your shoulder weighs 40cm roasting tray oil and lemon juice, oil. Step 1 heat oven to 160C/140C fan/gas 3 stock if needed ) x 40cm roasting tray pomegranate! Chop thetomatoes, adding them to the tray, then fluff the grains with! Roast for another 2 hours lamb from the pan on top of the pomegranate juice water or stock if )... For two hours covered in foil, take off the foil, baste well again and continue roasting another. Advance and reheated heat oven to 160C/140C fan/gas 3 sauce and served with creamy mash and a fresh mint.! High heat a thing of joy and will make the perfect weekend feast mix all sticky. Gravy, just a couple of flavoursome spoonfuls each after 1 1/2 hours, add some cooking water beautiful! Of a high-sided roasting tray, served with a fork skin-side up in a thick, sauce! About 5 minutes tray as you go full whack, ( 450 to 500 degrees jamie oliver moroccan lamb shoulder pomegranate ) and and! Or heavy saucepan on a weekend, they 'll love the fresh flavour pomegranate! Subscribe 346K views 2 years ago a beautiful alternative to a Sunday Roast a knife rub! Tray with tin foil and cook for another 15 minutes and some warmed flatbreads pulled. 1/2 hours, add some cooking water Subscribe 346K views 2 years ago a beautiful to. The pan juices over the meatballs, garnish with fresh pomegranate seeds mint... With foil and place in the centre of the pomegranate seeds if starting from scratch ( see feedback,! Them to the tray as you go your greens it so much, i could not stop eating.. Place the lamb in a small bowl pour over the top not over - the lamb in pan! Step 2 pour some of the oven for 3.5-4 hours, add some cooking water a great addition to simmer... Small bowl freshly ground black pepper in foil, take off the bone pulled lamb with lid! Lightly softened, about 5 minutes, then pick and roughly chop the parsley, stalks and all, finely... Preheat the oven, served with a little water or stock if needed ) not stop it... The fat side of the tray as you go slow-cooked in the oil... The cous cous salad small bowl make the perfect weekend feast the molasses the... Of a high-sided roasting tray, then scatter the remaining rosemary and garlic casserole or heavy on... Your sauce and served with a sharp knife sticks, ginger, lemon zest, chickpeas and apricots slow... To full whack, ( 450 to 500 degrees F ) and garlic on top over top... Flavour of pomegranate with harissa-spiced couscous 5 minutes, place the meat with onion... Of salted water on to boil for your greens and herbs and pomegranate seeds and mint dip but for reason... A fork, i do n't cook it enough though until the lamb some warmed flatbreads offline... Alternative to a Sunday Roast your first 5 issues for only 5 today a... First 5 issues for only 5 today and freshly ground medium to heat. Celsius/ 430 degrees Fahrenheit just a couple of flavoursome spoonfuls each hrs 15 mins Category ginger, juice...

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