Syrian slow-roasted lamb with red pepper and pomegranate paste

This is a rather contemporary recipe from this ancient land. The recipe was conceptualised by the chef to mimic the famed dip, Muhammara from Aleppo.

The mutton chops are delicious, the meat juicy. The pomegranate in the marinade helps tenderise the meat. The flavours are subtle, dominated by the pomegranate's tartness and a touch of sweetness from the sugars. These mutton chops are perfect as a snack or a dinner.

Greg and Lucy Malouf have travelled extensively across the Middle East, publishing several specialised cookbooks along the way. This cookbook specialises in Syrian cuisine with a modern flair, a thick volume filled with amazing recipes like this one, along with photographs. I have cooked a few recipes from this book, but definitely not enough, and each is spectacular. I need to complete collecting their cookbooks; oh, I wish I had a larger cookbook budget. This book is for those who are looking for spectacular Syrian cuisine.

For more delicious recipes from this cookbook, click here.

Ingredients:

For the marinade:

2 large red peppers, de-seeded and chunked

2-3 red bird's eye or red chillies, or to taste

3 cloves of garlic

Salt, to taste

1 teaspoons sugar

1/2 teaspoon white pepper

A drizzle of olive oil

3 tablespoons pomegranate molasses

1 teaspoons honey

2 lb leg of lamb or lamb chops

Method:

Add the red peppers, chillies, garlic, salt, sugar, pepper, olive oil, pomegranate molasses and honey to a small blender and puree until very smooth.

Add the meat to a bowl and pour the marinade over. Marinate for at least 4 hours; overnight is always better.

To cook on a grill:

Cook the meat on a grill for 3-4 minutes per side, until charred in spots. Baste with the remaining marinade.

To roast in the oven:

Heat the oven to 375°F.

Layer the meat on a lined baking sheet and roast for 20 minutes, turning once. Baste with leftover marinade about halfway through the grilling time. The meat should be charred in spots.

Serve hot.