Fall of the bone lamb, slow-cooked in the oven, served with a refreshing mint and pomegranate yogurt.
What can I say about this recipe for Slow-Cooked Shoulder of Lamb with Mint Pomegranate Yogurt? I liked that shoulder of lamb so much, I could not stop eating it. Although I was quite full already before we even sat down to eat. I had to tear the lamb apart and take pictures before we had our meal and while doing that I kept eating that lamb like there was no tomorrow.
So soft, so delicate, so packed with flavor… I could make it again tomorrow!
I was looking for a Mexican recipe for carnitas a few weeks ago and while drooling over those pictures of wraps stuffed with shredded pork, I actually remembered that I meant to cook a lamb recipe for this Easter series on Where Is My Spoon. And I thought, if slow-cooked pork is so good, lamb must be even better.
I don’t make lamb too often, it is expensive and relatively difficult to come by around here. You always have to order it in advance at the butcher’s and if you want to buy it frozen you have to drive at least 20 km to get it. But now and then I am able to buy it fresh at the Turkish/Russian supermarket (again 20 km driving for it and fingers crossed they have it on that day when I happen to need it).
So lamb is always a special treat for us and maybe it is better this way, we can appreciate it more if we don’t have it that often.
Notes on the Slow-Cooked Shoulder of Lamb with Mint Pomegranate Yogurt
My shoulder of lamb weighed almost 1,9 kg/ 4 lbs. However, it is not so important how much your lamb weighs. If it is between 1,6 – 2 kg/ 3.5 – 4.4 lbs, everything should be fine, the meat is slow-cooked and it should fall of the bone at the end of the cooking process, so you cannot really overcook it.
The spice mixture for the Slow-Cooked Shoulder of Lamb with Mint Pomegranate Yogurt is Middle East inspired, it was wonderful, but you can choose other spices, if you wish. The spices here are just a suggestion and they fit the mint pomegranate yogurt which is served as a side very well, not to mention the herbed bulgur that I will post during the next days.
Otherwise, there is really not much to say about this recipe for Slow-Cooked Shoulder of Lamb with Mint Pomegranate Yogurt, it is so easy to make, there is so little actual work involved, an impressive looking and tasting recipe with the minimum amount of effort involved.
More roast recipes:
Slow-Cooked Shoulder of Lamb with Mint Pomegranate YogurtPrint This
- For the lamb:
- 1 shoulder of lamb, about 1,6 – 2 kg/ 3.5 – 4.4 lbs
- 5 garlic cloves, grated
- 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, sliced
- 500 ml/ 2 cups water
- For the Mint and Pomegranate Yogurt:
- 250 g/ 1 cup Greek yogurt
- 1 tablespoon clear honey
- 2 garlic cloves, grated (optional)
- 1 small pomegranate
- 1 small bunch mint
Mix together the grated garlic cloves, cinnamon, cumin, cardamon, paprika powder, salt, pepper, lemon juice and olive oil in a small bowl. Rub the lamb with this mixture all over and marinate for at least a couple of hours (up to 24 hours).
Take the meat out of the fridge one hour before it should go into the oven.
Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit. 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.
Turn the heat up to 220 degrees Celsius/ 430 degrees Fahrenheit. Baste the meat with the juices from the pan, cover again and continue roasting for another 15 minutes. The meat should be really tender.
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 serving.
While the meat rests shortly make the mint and pomegranate yogurt.
Give the yogurt to a small bowl, add the honey, grated garlic, 2/3 of the pomegranate seeds and 2/3 of the finely chopped mint. Adjust the taste with salt and pepper.
Shred the lamb with two forks and serve on a bed of herbed bulgur, drizzled with the roasting juices and sprinkled with the remaining pomegranate seeds and mint. Serve with the mint and pomegranate yogurt.
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