Pomegranate braised pulled lamb tacos with pink pickled onions

Serves 6-8 | time 6 hours (plus marinating time)

Prep 30 minutes | Cook 5.5 hours


  • 1.5 – 2kg Lamb shoulder
  • 4 x Red onions, sliced
  • 750 ml pomegranate juice
  • Good handful of pomegranate seeds
  • Good handful of fresh mint
  • 2 tbsp honey

The Rub

  • 4 x Garlic cloves
  • 3 tbsp cinnamon
  • 4 tbsp Cumin
  • 4 tbsp Oregano
  • 2 x Lemons peeled

Pink Pickled Onions

I often triple this recipe so I have plenty in the cupboard. They keep for ages

  • 3 x red onions sliced
  • Juice of 2 limes
  • Juice of 3 oranges
  • 50ml of white wine vinegar
  • Old jars, boiled to sterilise

To serve

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  • Flour tortillas
  • Guacamole
  • Pico di gallo


Part one

  • Throw all the rub ingredients into a blender and blitz (don’t forget to peel the lemons)
  • Slice the fat on the lamb being careful not to cut into the meat
  • Rub the now blended rub mixture into the meat. Don’t be shy – get stuck in and work it into the cracks
  • Cover the meat and leave to rest in the fridge for as long as you can preferably overnight (cover in clingfilm if you don’t have a large dish)
  • Put your onions in just boiled water for ten minutes to soften and take out some of the harshness
  • Lay the onions in your sterilised jars
  • Mix the lime juice, orange juice and vinegar and mix (I do this in a clean jar and shake)
  • Season to taste with salt – you are looking for a real zing here as this will cut through the sweetness of the pomegranate lamb
  • Pour the mixture over the onions and seal. For at least 4 hours (so when the lamb is done you’ll be fine) or overnight preferably.

Part two

  • Preheat the oven to to full whack or slow cooker to high
  • Sear the lamb all over in the roasting pan or casserole and render any fat (if using a slow cooker sear the meat and use any fat to oil the pan)
  • Lay the sliced onions so they cover the bottom – this stops the meat sticking
  • Put the lamb on top of the onions and pour in the pomegranate juice
  • Turn the oven down to 160 degrees C or 320 F and cook, covered, for 4 hours
  • If using a slow cooker, cook on low for 8 hours or high for 4

Part three

  • Once this is done decant the liquid into a saucepan and add honey before reducing for 30 minutes
  • While this is happening cook the meat for a further 30 minutes covered (if you cooked the lamb on low in the slow cooker turn it to high now)
  • After 30 minutes the sauce should be reduced and thickened – enough to coat the back of a spoon when dipped
  • Uncover the lamb pour over the sauce and cook for a final 30 minutes.
  • Take out of the oven to rest covered for 15-30 minutes

Part four

  • Use this time to warm the tortillas and dish up your condiments and sides
  • This lamb is complimented perfectly by the pink pickled onions but if you don’t have the time for that use pickled red cabbage from a jar
  • From a height dress the lamb with pomegranate seeds and fresh mint
  • For a bit of theatre shred the lamb at the table it will pull apart beautiful with two forks
  • Get everyone to help themselves and create their own tacos

Spiced lamb flatbreads with mint, chilli and radish

Serves 2 | time 40 minutes (plus marinating time)

Prep 30 minutes | Cook 10 minutes


  • 4 small Lamb chops (275g)
  • Good handful of fresh mint
  • Red chilli to taste, sliced
  • Radish, sliced

The Rub

  • 1 x tsp salt
  • 1 x Garlic clove grated
  • 1 x tsp turmeric
  • 1 x tsp cumin seeds
  • 1 x tsp smoked paprika
  • 1 x tsp oregano
  • 1 tbsp preserved lemon peel, diced


  • 4 tbsp plain yoghurt
  • 4 tbsp self raising flour (plus extra for dusting)
  • Handful parsely

To serve

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  • Hummus


Part one

Put all the rub spices (apart from the Lemon Peel) into a hot pan and toast till it smells great.

Grind it up in a pestle and mortar, adding the preserved lemon and grind until it’s a salty sour paste

Make thin slices in the meat and fat and work the paste into these grooves and leave for at least 4-6 hours or overnight

Part two

Put all the flatbread ingredients in a mixing bowl with a pinch of salt, add a bit of olive oil until it comes together nicely.

Separate into two and roll out to a rough egg shape.

Part three

Get a pan really hot and fry the meat until you have a fantastic black crust on the outside of the lamb. It won’t take long for the lamb to cook maybe 2-3 mins each side.

Once cooked put aside to rest while you make the flatbreads.

Dry fry the bread in a hot pan or griddle pan for a few minutes each side until they have a nice colour.

Part four

Arrange the flatbreads on a board and spread with hummus, place the hot crispy meat on the hummus and delicately place raw radish, mint and red chilli on top before serving.

Low and Slow Mutton with red wine and Sticky chickpeas

Serves 4-6 | time 5 hours

Prep 30 mins | cook 4 hours



  • Half leg of mutton
  • 2 Tbsp – Cumin seeds
  • 1 Tbsp – smoked paprika
  • 1 Tbsp – Turmeric
  • 5 x anchovy fillets
  • 1 x Tin of chickpeas
  • Large glass of red wine
  • 2 sprigs of rosemary
  • 2 red onions quartered
  • handful of parsley
  • preserved lemon


  • 1/4 Red cabbage – shredded
  • Handful Mint
  • 4 x Radishes, sliced
  • olive oil
  • lemon juice (or preserved lemon juice)
  • red wine vinegar
  • salt / pepper


  • Preserved lemon flat bread – see recipe



Part 1

Heat your casserole on the hob and preheat the oven to full whack.

Toast the cumin seeds until you can smell the fragrance. Crush them in a pestle and mortar mix with paprika, turmeric and anchovy fillets.

Rub the mix all over the mutton, really massaging it into all the creases, then brown on all sides so it has a deep brown colour.

Part 2

Tip a tin of chickpeas (juice and all) into the hot casserole pan, then the onions, rosemary and finally the red wine. Bring it to the boil and remove from the heat.

Turn your oven down to 150 degrees C.

Rest the mutton on top of the chickpeas, pop a lid on and put in the oven for 4hours.

Part 3

Check the mutton- it should pull apart easily when you pinch it.

Once ready, leave the meat to rest for at least 15 mins, preferably half an hour.

Part 4

In a jar mix the olive oil, lemon juice (I love to use the preserved lemon juice brine – if you do don’t add salt), red wine vinegar and salt. Put to one side.

Arrange the cabbage and radish in a bowl, shake your jar vigorously and dress the salad before sprinkling with mint.

Serve the mutton in your casserole and sprinkle with parsley and salt. Pull the meat off the bone at the table and serve large spoons of it with sticky unctuous chickpeas, flatbreads and fresh zingy salad.