This fall-off-the-bone lamb with pomegranate is slow-cooked in the oven and served with a refreshing mint and pomegranate yogurt.
What can I say about this melt-in-your-mouth shoulder of lamb with pomegranate and mint? I liked it so much I could not stop eating it, although I was quite full before we even sat down to eat.
I had to tear the pomegranate lamb apart and take pictures before we had our meal, and while doing that, I kept eating those tender meat pieces like there was no tomorrow. They were so soft, delicate, and packed with flavor, which was a real delight!
Try more hearty lamb dishes: Lamb and Rice, Lamb and Potato Stew, Fried Lamb Chops, or Lamb Ribs in the Oven.
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Recipe ingredients
Lamb shoulder: The piece I had weighed almost 4 lbs/ 1.9 kg. However, it is not so important how much your shoulder weighs. If it is between 3.5 โ 4.5 lbs/ 1.6 - 2 kg, everything should be fine. The meat 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 for the pomegranate lamb is Moroccan or Middle Eastern inspired; it is wonderful, but you can choose other spices if you wish. You could also use our Homemade Lamb Seasoning.
Pomegranate mint yogurt: This refreshing dip made with Greek yogurt, pomegranate seeds, and fresh mint complements the slow-cooked lamb very well; lamb can be quite hearty, but when paired with a refreshing yogurt mint dip and sprinkled with pomegranate seeds, it's perfect.
See the recipe card for full information on ingredients and quantities.
How to make lamb with pomegranate?
Step #1: Mix grated garlic, all the spices, lemon juice, and oil. Spread the marinade all over the lamb's shoulder.
Step #2: Cover the meat tightly with plastic wrap and marinate it for at least 3-4 and up to 24 hours. Remove from the fridge 1 hour before cooking.
Step #3: Slow-roast the lamb covered with foil for 4 hours. Increase heat and roast for 15 minutes. Baste and roast without foil for 30 minutes. Rest meat.
Step #4: Combine yogurt, honey, grated garlic, โ of the pomegranate seeds, and โ of the finely chopped mint. Adjust taste.
Useful tips
Prepare in advance: Prepare the meat by trimming and seasoning it, chop the onions, and make the pomegranate yogurt one day ahead. Keep them refrigerated in separate containers.
Cook everything in advance, either one or two days beforehand. After cooking, shred the pomegranate lamb, allow it to reach room temperature, and refrigerate it in an airtight container. Strain the cooking liquid and chill it separately in another airtight container. Reheat before serving (see instructions below).
Marinate the lamb shoulder for at least 3-4 hours and up to 24 before roasting it. Try our easy Lamb Marinade, too.
Skim fat: If there's a lot of excess fat on the surface of the cooking liquid, you can skim it off.
Recipe FAQs
You can, but I prefer the shoulder when slow-cooking lamb. The shoulder has more fat, which makes it melt-in-your-mouth tender. Lamb leg, on the other hand, is leaner and might not get as tender during slow cooking. Make our Roasted Leg of Lamb with White Wine instead.
Save the cooking juices to add to the shredded lamb when you warm it up again. They'll turn into a jelly-like consistency when refrigerated but will melt when reheated.
Refrigerate the meat, cooking juices, and pomegranate yogurt in separate containers for 3-4 days.
Freeze the meat and the juices in airtight containers or freezer bags for up to 3 months. Thaw them in the fridge and reheat them before serving.
Don't freeze the pomegranate sauce.
Oven: Preheat the oven to 250ยฐF/120ยฐC. Mix the meat with a few tablespoons of the reserved cooking juices in a baking dish. Reheat for approximately 30 minutes or until the meat is thoroughly heated.
Stovetop: Reheat the shredded lamb mixed with a few tablespoons of the cooking juices in a skillet. Stir regularly to avoid the meat from catching too much (a little bit of catching is actually tasty), and add more liquid if necessary to keep the meat moist.
How to serve it?
Recipe
Lamb with Pomegranate
Ingredients
Lamb:
- 1 shoulder of lamb about 3.5 โ 4.5 lbs/ 1,6 โ 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 ยฝ teaspoons salt
- ยฝ 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:
- 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 ยฝ teaspoons salt + ยฝ teaspoon black pepper + 4 tablespoons freshly squeezed lemon juice + 3 tablespoons olive oil
- Slow-roast lamb: Preheat the oven to 320ยฐF/ 160ยฐC. 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 430ยฐF/ 220ยฐC. 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, โ of the pomegranate seeds, and โ of the finely chopped mint. Adjust the taste with salt and pepper.1 cup Greek yogurt + 1 tablespoon clear honey + 2 garlic cloves + โ of 1 small bunch mint + โ 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 โ 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.ย
- Spices:ย The spice mixture is Middle East inspired; it was wonderful, but you can choose other spices if you wish. Try our Homemade Lamb Seasoning.ย
MKM says
Hi - this sounds great, but I could only find lamb shoulder chops. Can you tell me how this would change the recipe (particularly cooking times)? thanks!
Adina says
Sorry. The cuts are way too different, you will have to find a recipe suitable for chops.
mjskitchen says
My mouth is watering right now. We love lamb and am always looking for creative and interesting recipes. This is a keeper! Husband is headed to Costco tomorrow so just added lamb shoulder to the list.
Adina says
You would like it, MJ. So easy to make and so tender.
Alina | Cooking Journey Blog says
Mint - pomegranate yogurt is a great addition to the strong flavor of lamb. This dish is fresh and colorful dinner! Thank you for the recipe.
Adina says
Thank you, Alina.
Sissi says
I love slow-cooked lamb and this one looks particularly delicious and beautiful with the pomegranate seeds!
Marvellina | What To Cook Today says
Lamb gets lots of love in our house!! I don't cook it often either. It's not difficult to get it here, but for some reason, i don't cook it enough though! Yours look beyond amazing!