Lamb Shoulder with Pomegranate Molasses (Printable)
Melt-in-the-mouth lamb shoulder with aromatic spices and a tangy-sweet pomegranate molasses glaze for special occasions.
# What you'll need:
→ Lamb
01 - 1 bone-in lamb shoulder (about 4.5 lb), trimmed
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
→ Spice Rub
05 - 2 teaspoons ground cumin
06 - 1 1/2 teaspoons ground coriander
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon smoked paprika
09 - 4 garlic cloves, minced
10 - 1 tablespoon fresh rosemary, finely chopped
11 - Zest of 1 lemon
→ Roasting Bed
12 - 2 large onions, thickly sliced
13 - 2 carrots, cut into chunks
14 - 1 bulb garlic, halved horizontally
15 - 1 cup chicken or lamb stock
→ Glaze
16 - 1/3 cup pomegranate molasses
17 - 2 tablespoons honey
18 - Juice of 1/2 lemon
→ Garnish
19 - 1/4 cup pomegranate seeds
20 - 2 tablespoons chopped fresh mint
21 - Lemon wedges
# Directions:
01 - Preheat your oven to 320°F.
02 - In a small bowl, combine cumin, coriander, cinnamon, smoked paprika, minced garlic, rosemary, lemon zest, salt, and pepper.
03 - Rub the lamb shoulder all over with olive oil, then massage the spice mixture thoroughly into the meat.
04 - Arrange onions, carrots, and halved garlic bulb in the base of a large roasting pan. Place the lamb shoulder on top.
05 - Pour the stock into the pan around (not over) the lamb. Cover tightly with foil.
06 - Roast for 3 1/2 hours, basting once or twice with pan juices.
07 - In a small bowl, mix pomegranate molasses, honey, and lemon juice for the glaze.
08 - Remove foil. Brush the lamb generously with the glaze. Increase oven temperature to 400°F. Roast uncovered for a further 20-30 minutes, basting once, until caramelized and sticky.
09 - Remove lamb from oven, cover loosely with foil, and rest for 15-20 minutes before carving.
10 - Serve scattered with pomegranate seeds, fresh mint, and lemon wedges.
# Expert Suggestions:
01 -
- The slow roasting method practically guarantees fall-off-the-bone tenderness, even if youre not particularly confident with cooking meat.
- That sticky pomegranate glaze creates these incredible caramelized bits that everyone fights over, making you look like a culinary genius with minimal effort.
02 -
- If you try to rush the process by cranking up the heat, youll end up with tough, chewy lamb instead of that melt-in-your-mouth texture that makes this dish special.
- The first time I made this, I skipped lining the roasting pan with vegetables and ended up with burnt pan juices that could have been magnificent sauce if Id known better.
03 -
- Score the fat cap in a crosshatch pattern before applying the spice rub, which allows the flavors to penetrate deeper while helping excess fat render during cooking.
- The best way to check doneness isnt with a thermometer but with a fork - when it slides in and out of the meat with almost no resistance, youve reached perfection.