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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 minutes
Cook Time 5 hours
Resting 1 hour
Total Time 6 hours 20 minutes
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
 

  1. Rub the lamb with the oil, salt, spices and garlic. Refrigerate for at least 1 hour.
  2. Heat the oven to 160°C. Put the lamb in a deep roasting tin.
  3. Pour over the pomegranate molasses and stock. Cover tightly with foil.
  4. Roast for 4½–5 hours until the meat pulls away from the bone.
  5. Add the chickpeas for the last 30 minutes, uncovered, to reduce the sauce.
  6. 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.