Lamb with Pomegranate

Name: Lamb with Pomegranate
Prep time: 20 min
Cook time: 4 h 54 min
Total time: 5 h 14 min
Yield: 6 servings
Ingredients: 1 shoulder of lamb; 5 garlic cloves; 2 teaspoons cinnamon; 2 teaspoons ground cumin; 1 teaspoon ground cardamon; 2 teaspoons sweet paprika powder; 1 ½ teaspoons salt; ½ teaspoon black pepper; 4 tablespoons freshly squeezed lemon juice; 3 tablespoons olive oil; 2 Red Onions; 2 cups water; 1 cup Greek yogurt; 1 tablespoon Clear honey; 2 garlic cloves; 1 small pomegranate; 1 small bunch mint

User Reviews

4.7

27 reviews

Excellent

Prep Time
20 mins
Cook Time
4 hrs 20 mins
Total Time
5 hrs 14 mins
Servings
6 servings
Calories
947 kcal
Course
Main Course
Cuisine
Middle Eastern

Lamb with Pomegranate

Freya Patterson

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Fall off the bone pulled lamb shoulder, slow-cooked in the oven, served with a refreshing mint and pomegranate yogurt.

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Ingredients

Servings

Lamb:

1 shoulder of lamb about 3.5 – 4.5 lbs/ 1,6 – 2 kg, Note 1
5 garlic cloves grated
2 teaspoons cinnamon Note 2
2 teaspoons ground cumin
1 teaspoon ground cardamon
2 teaspoons sweet paprika powder
1 ½ teaspoons salt
½ teaspoon black pepper
4 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
2 Red Onions sliced
2 cups water

Mint and Pomegranate Yogurt:

1 cup Greek yogurt
1 tablespoon Clear honey
2 garlic cloves grated (optional)
1 small pomegranate
1 small bunch mint

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Instructions

Lamb:

Rub: Combine grated garlic cloves, cinnamon, cumin, cardamom, paprika powder, salt, pepper, lemon juice, and olive oil in a small bowl. Rub the lamb with it and marinate for at least a couple of hours (up to 24 hours). Remove from the fridge one hour before roasting.5 garlic cloves + 2 teaspoons cinnamon + 2 teaspoons ground cumin + 1 teaspoon ground cardamon + 2 teaspoons sweet paprika powder + 1 ½ teaspoons salt + ½ teaspoon black pepper + 4 tablespoons freshly squeezed lemon juice + 3 tablespoons olive oil
Slow-roast lamb: Preheat the oven to 320°F/ 160°C. Place the lamb with the fat side up in a roasting pan and arrange the sliced onions around it. Pour the water around it. Cover tightly with aluminum foil and roast for 4 hours.1 shoulder of lamb + 2 red onions + 2 cups water
Increase heat: Turn the heat up to 430°F/ 220°C. Baste the meat with the juices from the pan, cover again, and continue roasting for another 15 minutes. The meat should be really tender.
Brown lamb: Remove the foil, baste well again, and roast for another 30 minutes to get a nice crust. Remove the meat from the pan and reserve the juices for drizzling over the shredded meat.
Rest lamb shoulder: While the meat rests shortly make the mint and pomegranate yogurt.

Pomegranate and Mint Yogurt:

Make pomegranate sauce: Mix yogurt, honey, grated garlic, ⅔ of the pomegranate seeds, and ⅔ of the finely chopped mint. Adjust the taste with salt and pepper.1 cup Greek yogurt + 1 tablespoon clear honey + 2 garlic cloves + ⅔ of 1 small bunch mint + ⅔ seeds of 1 small pomegranate

Serve:

Shred the lamb with two forks. Serve it drizzled with the roasting juices and sprinkled with the remaining pomegranate seeds and mint. Serve with mint and pomegranate yogurt.

Notes

Size of the lamb shoulder: If it is between 3.5 – 4.5 lbs/ 1.6 - 2 kg, everything should be fine. The lamb is slow-cooked, and it should fall off the bone at the end of the cooking process, so you cannot really overcook it.
Spices: The spice mixture is Middle East inspired; it was wonderful, but you can choose other spices if you wish. Try our Homemade Lamb Seasoning.

Nutrition Information

Show Details

Serving 1/6 of the dish Calories 947kcal (47%) Carbohydrates 20g (7%) Protein 71g (142%) Fat 64g (98%) Saturated Fat 25g (125%) Polyunsaturated Fat 34g Cholesterol 261mg (87%) Sodium 743mg (31%) Fiber 3g (12%) Sugar 13g (26%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 947 kcal

% Daily Value*

Serving	1/6 of the dish
Calories	947kcal	47%
Carbohydrates	20g	7%
Protein	71g	142%
Fat	64g	98%
Saturated Fat	25g	125%
Polyunsaturated Fat	34g	200%
Cholesterol	261mg	87%
Sodium	743mg	31%
Fiber	3g	12%
Sugar	13g	26%