Serves 6-8
Ingredients
2 tbsp Dijon mustard
100g quince paste
1 tbsp sumac
1 tsp ground coriander
1 tsp ground fennel seeds
¼ cup sherry vinegar
4 cloves garlic, crushed
2kg lamb shoulder, bone in
2 cups dry rosé wine
1 sprig bay leaves
Herb & pomegranate salad
1 cup curly parsley, finely chopped
1 cup mint leaves, chopped
1 cup chopped rocket
¼ cup pomegranate arils
2 tbsp chopped pistachios
2 tbsp dried cranberries
Method
- Preheat oven to 200°C (180°C fan forced). Place the mustard, quince paste, sumac, coriander, fennel and vinegar in a small saucepan over medium heat, stirring until the quince paste has melted. Take off the heat, add the garlic and season with salt and pepper.
- Place lamb in a deep-sided roasting tray. Rub with marinade. Add rosé to pan with bay leaves. Cover with aluminium foil and cook for 3 hours. Remove foil and cook for a further 20 mins or until tender and golden.
- For the salad, combine all the ingredients in a small bowl and toss to combine.
- Serve the lamb with pan juices and herb salad.
