Lamb with Pomegranate
User Reviews
4.7
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
4 hrs 54 mins
-
Total Time
5 hrs 14 mins
-
Servings
6 servings
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Calories
947 kcal
-
Course
Main Course
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Cuisine
Middle Eastern
Lamb with Pomegranate
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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
Lamb:
- 1 lamb shoulder about 3.5 - 4.5 lbs/ 1, 6 - 2 kg, Note 1
- 5 garlic grated, cloves
- 2 teaspoons cinnamon Note 2
- 2 teaspoons cumin ground
- 1 teaspoon ground cardamom
- 2 teaspoons paprika sweet, powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 4 tablespoons lemon juice freshly squeezed
- 3 tablespoons olive oil
- 2 red onions sliced
- 2 cups water
Mint and Pomegranate Yogurt:
- 1 cup Greek yogurt
- 1 tablespoon honey clear
- 2 garlic grated (optional, cloves
- 1 pomegranate small
- 1 mint small bunch
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
(200%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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