Name: Slow-Roasted Pomegranate Lamb Shoulder
Prep time: 20 min
Cook time: 300 min
Total time: 380 min
Ingredients: 2.5 kg bone-in lamb shoulder; 2 tbsp olive oil; 1 tbsp salt; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp black pepper; 4 cloves garlic (crushed); 120 ml pomegranate molasses; 500 ml chicken stock; 400 g canned chickpeas (drained); 1 handful parsley and mint (chopped); 3 tbsp pomegranate seeds

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Lamb shoulder rubbed with spices and slow-roasted in pomegranate molasses until it falls from the bone. Serve with chickpeas and herbs.

About this Middle Eastern recipe

Slow-cooked lamb with pomegranate is found in many cuisines of the Middle East. The long, gentle roast turns a tough cut meltingly tender.

Ingredients you will need

The main ingredients are bone-in lamb shoulder, olive oil, salt, ground cumin, ground coriander, ground cinnamon. Exact quantities are in the recipe card below.

How long it takes

Allow 6 hr 20 min in total: 20 min of preparation, 5 hr of cooking and 1 hr of resting, chilling or soaking. The recipe serves 8.

Inspired by Michael Solomonov

Pomegranate-braised lamb shoulder is one of the best-known dishes at Michael Solomonov’s Zahav. This is our own slow-roast version. Read our profile of Michael Solomonov.

This is our own home-kitchen version of a classic dish. It is not Michael Solomonov’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.

Slow-Roasted Pomegranate Lamb Shoulder

Lamb shoulder rubbed with spices and slow-roasted in pomegranate molasses until it falls from the bone. Serve with chickpeas and herbs.

Print Recipe

Prep Time 20

Cook Time 5

Resting 1

Total Time 6 20

Servings: 8 servings

Course: Main Course

Cuisine: Middle Eastern

Calories: 680

Ingredients Method Notes

Ingredients

2.5 kg bone-in lamb shoulder
2 tbsp olive oil
1 tbsp salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp black pepper
4 cloves garlic crushed
120 ml pomegranate molasses
500 ml chicken stock
400 g canned chickpeas drained
1 handful parsley and mint chopped
3 tbsp pomegranate seeds

Method

Rub the lamb with the oil, salt, spices and garlic. Refrigerate for at least 1 hour.
Heat the oven to 160°C. Put the lamb in a deep roasting tin.
Pour over the pomegranate molasses and stock. Cover tightly with foil.
Roast for 4½–5 hours until the meat pulls away from the bone.
Add the chickpeas for the last 30 minutes, uncovered, to reduce the sauce.
Scatter with herbs and pomegranate seeds and serve with rice or flatbread.

Notes

Make it a day ahead, chill, and lift off the fat before reheating.