Casserole of Lamb & Pomegranate Molasses

I think this is my favourite casserole in this book. I like to use lamb shoulder as it has excellent flavour, it’s moist and there is just the perfect amount of fat needed for it to be tasty – ask the butcher to trim down the fat if there is too much. I’m pairing it with pomegranate molasses, which is a reduction of pomegranate juice that’s taken right down to a thick, syrupy liquid. It’s slightly tangy with a delicate sweet and sour accent. Just imagine the aromas in your kitchen when this