Slow Roasted Lamb Shoulder (Printable Version)
Melt-in-the-mouth lamb shoulder with aromatic spices and pomegranate molasses glaze. Ideal for sharing.
# What You 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 - 1.5 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 garlic bulb, halved horizontally
15 - 1 cup chicken or lamb stock
→ Glaze
16 - 1/3 cup pomegranate molasses
17 - 2 tablespoons honey
18 - Juice of 0.5 lemon
→ Garnish
19 - 1/4 cup pomegranate seeds
20 - 2 tablespoons chopped fresh mint
21 - Lemon wedges
# How to Make It:
01 - Preheat 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 the lamb, avoiding pouring over it. Cover tightly with aluminum foil.
06 - Roast for 3.5 hours, basting once or twice with pan juices.
07 - In a small bowl, mix pomegranate molasses, honey, and lemon juice.
08 - Remove foil. Brush the lamb generously with the glaze. Increase oven temperature to 400°F. Roast uncovered for 20 to 30 minutes, basting once, until caramelized and sticky.
09 - Remove lamb from oven, cover loosely with foil, and rest for 15 to 20 minutes before carving.
10 - Transfer to serving platter and scatter with pomegranate seeds, fresh mint, and lemon wedges.
# Expert Tips:
01 -
- The combination of tender, fall-apart meat with the tangy-sweet pomegranate glaze creates a flavor contrast that makes everyone at the table go quiet for those first few bites.
- Despite looking and tasting like a special occasion dish, its mostly hands-off cooking time gives you freedom to prepare sides or simply enjoy your company while magic happens in the oven.
02 -
- The foil seal must be completely tight during the initial roasting phase, otherwise youll lose moisture and end up with dry meat instead of that succulent, pull-apart texture.
- Letting the lamb rest for the full 15-20 minutes before carving isnt optional, as I discovered when I once rushed this step and watched all those precious juices run all over my cutting board instead of staying in the meat.
03 -
- Score the fat cap in a diamond pattern before applying the spice rub to allow the flavors to penetrate deeper and create more surface area for that beautiful caramelization.
- Keep a little extra pomegranate molasses mixture reserved to brush on the carved meat just before serving, giving every portion that perfect glossy finish and flavor boost.