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4.7 from 27 votes

Lamb with Pomegranate

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

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

Ingredients

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

Instructions

Lamb:
    Cup of Yum
  1. 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
  2. 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
  3. 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.
  4. 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.
  5. Rest lamb shoulder: While the meat rests shortly make the mint and pomegranate yogurt.
Pomegranate and Mint Yogurt:
  1. 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:
  1. 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

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

% 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.