Imported from the web
Weekend One-Pot Lamb
An all-in-one dish of lamb and vegetables coated in an olive oil, pepper paste, and pomegranate molasses marinade. Covered cooking makes them tender, followed by a short uncovered finish to brown them; serve with parsley, pomegranate seeds, and pita bread.
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Ingredients
- Lamb pieces (Quantity according to the number of servings)
- Shallots (Whole; quantity according to the number of servings)
- Carrots (Quantity according to the number of servings)
- Celery stalks (Quantity according to the number of servings)
- Baby potatoes (Quantity according to the number of servings)
- Tomatoes (Quantity according to the number of servings)
- 4 Garlic (Cloves)
- 2 c. à soupe Pepper paste
- Water (A small glass)
- 6 c. à soupe Olive oil
- 2 c. à soupe Pomegranate molasses
- 1 c. à café Paprika
- 1 c. à café Turmeric
- 1 c. à café Dried thyme (Thyme (for the marinade))
- Salt (To taste)
- Pepper (To taste)
- Fresh thyme (A few sprigs)
- Fresh parsley (For finishing)
- Pomegranate seeds (For finishing)
- Pita breads (To serve)
Steps
- 1
Place the lamb pieces, whole shallots, carrots, celery stalks, baby potatoes, and tomatoes in an ovenproof dish. Adjust the quantities of these ingredients according to the number of servings.
- 2
Prepare the marinade by combining the garlic, pepper paste, a small glass of water, olive oil, pomegranate molasses, paprika, turmeric, thyme, salt, and pepper. Blend everything together.
- 3
Pour all the marinade over the lamb and vegetables, then mix with your hands to coat the ingredients thoroughly.
- 4
Add a few sprigs of fresh thyme.
- 5
Wet and crumple a sheet of parchment paper, then use it to cover the dish. Cover it again with aluminum foil.
- 6
Bake at 180 °C for 2 hours.
- 7
Remove the parchment paper and aluminum foil, then let the dish brown uncovered for 10 minutes.
- 8
Serve with fresh parsley and pomegranate seeds as a garnish, accompanied by pita breads.
Notes
The quantities of lamb and vegetables are not specified and should be adjusted according to the number of servings. The written text omits the cooking time, but the audio specifies 2 hours at 180 °C, followed by 10 minutes uncovered.
Nutrition per serving
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