These lamb, pomegranate and feta naans are delicious and full of such a wonderful combination of flavour. Don’t let the 2 hour cooking time put you off as you literally rub the marinade into the lamb and then let the oven slow roast it while you get on with whatever you need to do. I make these all the time and drizzle them in a balsamic glaze as it’s perfect with them.
Half a shoulder of lamb ( approx 1kg)
4 plain naan breads
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon ground coriander
Sea salt and cracked black pepper to season
2 tablespoons balsamic glaze
1 Romaine lettuce
1 block of feta
1 pomegranate or tub of pomegranate seeds
Preheat the oven to 170C / 150C
Mix up your olive oil, cumin, cinnamon, ground coriander and salt and black pepper and coat the lamb all over and wrap in foil.
Pop the lamb onto a baking tray and roast in the centre of the oven for 2 hours or according to your cooking times for the lamb.
Meanwhile, chop up your lettuce, crumble your feta and pop out the seeds from your pomegranate.
Once the lamb is fully cooked, remove from the oven and allow to rest for approximately 10 minutes.
Place the naans on two baking trays and heat for a couple of minutes while the oven is still on.
Shred up the lamb, it should be so tender it falls apart easily. I do this with a dinner knife and fork.
Once naans are out of the oven scatter the lamb over the naans, sprinkle over the crumbled feta and pomegranate seeds and drizzle with your balsamic glaze.
Everyone will love them, perfect weekend food.
Tip: Scatter over some flat leaf parsley to serve.