Slow roast shoulder of lamb over baked mint rice with pomegranate, and olive salsa

Slow roast shoulder of lamb over baked mint rice with pomegranate, and olive salsa



If you struggle with cooking rice, then this is a recipe for you. Baked mint rice with pomegranate, and olive salsa. It’s from Plenty by Yotam Ottolenghi.

Shoulder of lamb, slow roasted in date molasses and garlic. Over the top, we spooned slow roast shoulder of lamb and the juices from the pan. No recipe I’m afraid we just made up. Have a go though!




  • Whole shoulder of lamb
  • Date molasses big slug
  • 4 cloves garlic crushed



  • 400g basmati rice
  • 50g unsalted butter, melted
  • 800ml boiling water
  • 50g mint (40g left on the sprigs; leaves shredded for the remaining 10g, to use in the salsa)
  • 150g feta, crumbled into 1cm-2cm pieces
  • salt and black pepper



  • 40g pitted green olives, thinly sliced
  • Seeds from 1 small pomegranate (90g prepped seeds)
  • 50g walnut halves, lightly roasted and roughly broken
  • 3 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 small garlic clove, peeled and crushed

Serves: 6



In the morning pop your lamb shoulder in the slow cooker with garlic and date molasses rubbed over. Cook for 6 hours on low. Shred when cooked.


Place the rice in a high-sided ovenproof dish, measuring 20cm x 30cm. Season with ¾ teaspoon of salt and plenty of pepper, then pour over the butter and boiling water. Top with the sprigs of mint and cover the dish tightly with tinfoil so that the rice is well sealed. Bake for 25 minutes, until the rice is light and fluffy, and all the liquid has been absorbed.


Meanwhile, place all the ingredients for the salsa, minus the 10g shredded mint, in a medium bowl with ¼ teaspoon of salt. Mix well and set aside.


Take the rice out of the oven and remove and discard the foil. Pull the leaves off the mint sprigs – the stalks can be discarded – then scatter back over the rice. 

Just before serving, stir the shredded mint into the salsa and spoon evenly over the rice. Finish by crumbling the feta over.

Serve with the shredded lamb and juices.