Allspice Lamb and Prunes

Cook time 3 hours + chilling time
Servings 6


1 lamb shoulder (about 1.5kg), bone-in and shank detached

1 tsp allspice

1 onion, sliced

1L of chicken stock

85g (½ cup) pitted prunes

2 tbsp pomegranate molasses

2 cinnamon sticks

50g toasted pine nuts, to serve


2 cups of yoghurt, strained in muslin overnight

½ tsp. dried mint

½ clove garlic, minced


½ red onion, finely sliced

1 tsp sugar

1 tsp white vinegar

1 small handful each of parsley and mint leaves

Allspice Lamb and Prunes


Preheat the oven to 170C and bring lamb out of the fridge at least 1 hour before cooking. Season generously with salt and pepper and allspice. Place onions into a deep baking dish and rest the lamb on top. Pour stock around the lamb and add prunes, molasses and cinnamon. Cover tightly with 2 layers of foil and roast in the oven for 2.5 - 3 hours or until the meat pulls away easily from the bone.

Remove foil and cool before chilling in the fridge overnight. The fat would have solidified on the surface after it has chilled. Scrape off the layer of fat and bring the meat to room temperature.

Preheat the oven to 200C. Return to the oven and roast for a further 40-45 minutes to crisp up the skin and warm through.

To make quick pickled onions, combine sugar, vinegar and salt in a bowl add red onion and let stand for 15 minutes to pickle. This can be up to a day in advance. Toss drained onions with herbs.

To make the dressing, combine all ingredients. Serve lamb and sauce with yoghurt, pickled onions and herb salad and pine nuts.