Tender mediterranean lamb smothered in pomegranate molasses

I've recently been introduced to pomegranate molasses, and have been thinking about ways to enjoy it.  This recipe uses the sticky, deep cherry-coloured glaze as a delicious marinade for slow cooked lamb ...

1.  Peel two potatoes and slice thickly.  Place in to the slow cooker pot, having lightly sprayed it with olive oil spray.  Season with salt and pepper.

2.  Slice two small zucchinis thickly and a red capsicum and place on the potatoes, reserving some to put on top of the lamb, later on.

3.  Next, make the marinade.  Pour about 4 tablespoons of sticky, sweet pomegranate molasses in to a bowl.  Add a tablespoon of olive oil and the juice of a lemon.  Add some crushed garlic and a teaspoon each of dried coriander and cumin.  Stir well and set aside.

                 

4.  I used a lovely boneless piece of lamb.  Season the lamb with salt and pepper and rub some of the herbs directly on to the lamb before placing it in to the slow cooker, on top of the chopped vegetables.  I then surrounded the lamb with the reserved capsicum and zucchini.

5.  I then poured the marinade over the lamb, and topped up the pot with a little extra water to ensure it wouldn't dry out (about a cupful).

6. I had the slow cooker on high for about an hour initially, and then on low for another 6, while I was out and about.

7.  While you don't have to, I finished the lamb and vegetables in a moderate over for another 30 minutes crisp up the potatoes, which had soaked up all the beautiful flavours of the lamb and the marinade.

8.  I also used the remaining marinade in the slow cooker to favour some quinoa and pearl coucous, as a side dish (and to enjoy with some of the leftover lamb for a healthy weekday lunch).  I added some roasted cherry tomatoes, fresh parsley and mint and the juice of a blood orange to the quinoa and couscous, and - to carry on the pomegranate theme - the beautiful red jewels of that lovely fruit!!

 

9.  I served the sliced lamb on a platter with the lovely colourful vegetables, sprinkled with parsley and with a lovely tzatziki and some pita on the side.  A lovely mediterranean feast!