Recipe by Arthur Howell | www.arthurhowell.com
Arthur Howell, Wells-based butcher, offers up this seasonal lamb dish
1 shoulder of lamb (bone in)
2 red onions
2 ‘on the vine’ cherry tomatoes
30g of ras el hanout
20g of sumac
25g of grated ginger
4 garlic cloves, crushed
1tsp of dried oregano
50ml of olive oil
Juice and zest of 1 lemon
Juice of 1 orange
100ml of pomegranate molasses
1tbsp of salt
1tsp of pepper
Whisk all the marinade ingredients together and leave to stand for 30 mins before using. Poke a few holes in the lamb and rub the mix all over making sure to fully cover it. Marinate in the fridge for a few hours, preferably overnight.
Take the lamb out of the fridge at least two hours before cooking to allow it to reach room temp.
Peel and slice the red onions into inch thick rounds and lay them in the bottom of a large roasting tray and put the lamb on top. Add about 500ml of water to the tray and put it, uncovered, in the oven preheated to 190°C for 15 mins. After this, reduce the temp to 160°C, take the lamb out and tightly cover with foil, return to the oven and leave it for 2 hours.
After 2 hours, add the veggies (chopped into decent sized chunks) and the tomatoes to the lamb and put back in the oven for a final 2 hours of cooking.
Once done allow the meat to rest for 20 mins or so.
Serve with your favourite bread or flatbreads, plus tzatziki and plenty of the roasting juices for dipping.