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Feta & walnut-crusted Easter lamb with pomegranate

A serving of feta & walnut-crusted Easter lamb with pomegranate

Feta & walnut-crusted Easter lamb with pomegranate

Name: Feta & walnut-crusted Easter lamb with pomegranate
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6
Ingredients: 1 shoulder of lamb (about 1.6kg); 1 large onion thickly sliced; 150ml white wine or stock; 100g feta crumbled; 100g walnuts; small bunch of parsley roughly chopped; 4 tbsp pomegranate molasses plus extra to serve; 2 tsp ground cumin; 2 tsp ground cinnamon; 2 garlic cloves; 3 tbsp olive oil; 1 red onion finely sliced; squeeze of lime juice; 2 tsp sumac; warm flatbreads; hummus or yogurt; handful of soft herbs like mint and parsley

Anna Glover

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Serves 6

Easy

Prep: 20 mins

Cook: 3 hrs and 30 mins

plus resting

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Switch up Easter roast lamb using flavours of the eastern Mediterranean, including pomegranate, feta and walnuts. It brings the sunshine on a bank holiday

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Ingredients

Nutrition

Units:

MetricUS

1 shoulder of lamb

(about 1.6kg)
1 large onion

thickly sliced
150ml white wine

or stock

For the crust

100g feta

crumbled
100g walnuts
small bunch of parsley

roughly chopped
4 tbsp pomegranate molasses

plus extra to serve
2 tsp ground cumin
2 tsp ground cinnamon
2 garlic cloves
3 tbsp olive oil

For the sumac onions

1 red onion

finely sliced
squeeze of lime juice
2 tsp sumac

To serve

warm flatbreads
hummus

or yogurt
handful of soft herbs

like mint and parsley

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Nutrition: Per serving

kcal675
fat49g
saturates17g
carbs15g
sugars13g
fibre4g
protein38g
salt1.12g

Method

step 1

Heat the oven to 160C/140C fan/gas 3. Put all the ingredients for the crust in a food processor and whizz to a paste. Season well.
step 2

Put the onion slices in the base of a deep roasting tin. Place the lamb on top and pierce all over with the tip of a sharp knife. Spread the paste all over the top of the meat, then pour the wine or stock around the meat in the tin. Cover with a sheet of baking parchment, then foil, crimping the foil at the edges of the tray to seal well.
step 3

Roast for 3 hrs until the meat is very tender and coming away from the bone, then remove the paper and foil, and turn up the heat to 200C/180C fan/gas 6. Roast uncovered for another 20-30 mins until the crust is deep brown and crisp. Leave to rest for 10 mins.
step 4

Shred the meat using two forks, and spoon the pan juices over the shredded meat, on a warm platter. Toss the red onions with the lime juice, sumac and a pinch of salt.
step 5

Wrap the meat in flatbreads along with the onions, hummus or yogurt, extra pomegranate molasses and the soft herbs.

Recipe tip

Use mutton shoulder instead of lamb if you like, cook for 3½-4 hrs until fall-apart-tender before increasing the heat.

Recipe from Good Food magazine, April 2025

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