Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Just Added
Cabbage pickle, pomegranate & harissa
About the recipe
Gorgeous sticky tomatoes and zingy pickle add a wonderful brightness to this dish, but the super-tender, melt-in-your-mouth lamb is the real star of the show. Delicately spiced and cooked so slowly it falls right off the bone, then shredded into homemade flatbreads, this one’s definitely a winner.
Recipe From
1.4kg lamb shoulder, bone in
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 pinch of saffron
white pepper
1 sprig of fresh rosemary
½ a bunch of fresh thyme (15g)
1 orange
100g unsalted butter (at room temperature)
1.5kg large ripe tomatoes, on the vine
1 bulb of garlic
olive oil
200g plain wholemeal flour, plus extra for dusting
2 cos lettuce
1 pomegranate
2 tablespoons rose harissa
½ a bunch of fresh mint (15g)
150ml Greek yoghurt
1 tablespoon red wine vinegar
CABBAGE PICKLE
½ a red cabbage (400g)
½ a bunch of fresh flat-leaf parsley (15g)
2 tablespoons red wine vinegar
1 pinch of ground cloves
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