I start this the day before so that on the day, all I have to do is shove it in the oven. Zaatar is now available in most supermarkets, you’ll find it in the dry herb section.
This is delicious served with the Grape, Chilli and Mint Relish recipe
For the lamb
2 kg lamb shoulder (bone in)
1 head of garlic, cloves peeled and roughly chopped
large handful of mint leaves, roughly chopped
60ml honey
60ml pomegranate molasses
60ml olive oil
4 lemons, juiced
For the potatoes
Fine salt for sprinkling
6 large potatoes (I used Maris Piper)
2 tbsp zaatar
100ml olive oil
3 cloves garlic, crushed
Lamb
Slash the lamb all over. Line a roasting tin with two huge sheets of foil at right angles to each other with plenty of overhang. Place the lamb in the centre.
In a mortar and pestle, crush the garlic with a good pinch of sea salt. Add the mint leaves and pound again, add the pomegranate molasses, lemon juice , olive oil and honey. Rub the marinade all over the lamb, pull the sides up and scrunch the foil to seal in a tent. Put in the fridge for at least 12 hours.
When ready to cook, remove the lamb from the fridge and allow to come to room temperature. Preheat the oven to 200C fan. Place the lamb in the oven and cook for 4-5 hours. The lamb is cooked when it easily falls apart from the bone.
For the potatoes (start these 2 hours into the lamb cooking time)
Sprinkle a baking tray with fine salt, put the pierce the potatoes and put on top on the salt and bake for 50 – 60 minutes or until soft all the way through. When cooked, remove from the oven and allow to cool a little.
Mix the zaatar, olive oil and garlic and set aside.
When the potatoes have cooled a little, break each one into 3 to 4 pieces. Brush the salt off the tin and lay out the potato pieces, drizzle with the zaatar oil mixture and toss them all making sure everything is covered. Put them back in the oven for 45 minutes before the lamb is finished.
It doesn’t matter if the lamb finishes first as it will stay warm in its foil tent. When you’re ready to eat, open the foil, pull the lamb apart using two forks and serve with the potatoes and grape and chilli relish.
Ideal with:
Ingredients
For the lamb
- 2 kg lamb shoulder (bone in)
- 1 whole garlic cloves peeled and roughly chopped
- handful mint leaves roughly chopped
- 60 ml honey
- 60 ml pomegranate molasses
- 60 ml olive oil
- 4 lemons juiced
For the potatoes
- fine salt
- 6 large potatoes (I used Maris Piper)
- 2 tbsp zaatar
- 100 ml olive oil
- 3 cloves garlic crushed
Instructions
Lamb
- Slash the lamb all over. Line a roasting tin with two huge sheets of foil at right angles to each other with plenty of overhang. Place the lamb in the centre.
- In a mortar and pestle, crush the garlic with a good pinch of sea salt. Add the mint leaves and pound again, add the pomegranate molasses, lemon juice , olive oil and honey. Rub the marinade all over the lamb, pull the sides up and scrunch the foil to seal in a tent. Put in the fridge for at least 12 hours.
- When ready to cook, remove the lamb from the fridge and allow to come to room temperature. Preheat the oven to 200C fan. Place the lamb in the oven and cook for 4-5 hours. The lamb is cooked when it easily falls apart from the bone.
For the potatoes (start these 2 hours into the lamb cooking time)
- Sprinkle a baking tray with fine salt, put the pierce the potatoes and put on top on the salt and bake for 50 - 60 minutes or until soft all the way through. When cooked, remove from the oven and allow to cool a little.
- Mix the zaatar, olive oil and garlic and set aside.
- When the potatoes have cooled a little, break each one into 3 to 4 pieces. Brush the salt off the tin and lay out the potato pieces, drizzle with the zaatar oil mixture and toss them all making sure everything is covered. Put them back in the oven for 45 minutes before the lamb is finished.
- It doesn't matter if the lamb finishes first as it will stay warm in its foil tent. When you're ready to eat, open the foil, pull the lamb apart using two forks and serve with the potatoes and grape and chilli relish.
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