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    Where Is My Spoon > Main Dish > Meat Recipes

    Pulled Lamb with Pomegranate

    Published by: Adina March 2, 2018 · Last modified: March 15, 2023 8 Comments

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    fall off the bone lamb with pomegranate

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

    Jump to Recipe
    Slow-Cooked Shoulder of Lamb with Mint Pomegranate Yogurt

    What can I say about this pulled lamb shoulder with pomegranate and mint? I liked it 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 shoulder of 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. So soft, so delicate, so packed with flavor... I could cook this again tomorrow!

    Table of Contents
     [show]
    • Ingredients
    • How to make lamb with pomegranate?
      • Marinate the lamb shoulder overnight
      • Roast
      • Pomegranate and mint yogurt
    • How to serve pulled lamb?
    • More roast recipes

    Ingredients

    Lamb's shoulder:

    • My cut weighed almost 1,9 kg/ 4 lbs. However, it is not so important how much your shoulder 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 off the bone at the end of the cooking process, so you cannot really overcook it.

    Spices:

    • The spice mixture for the pulled lamb with pomegranate dip 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 wheat salad.

    Pomegranate mint yogurt:

    • I love this fresh-tasting pomegranate and mint dip.
    • It complements the meat perfectly; lamb can be pretty heavy but served with a refreshing yogurt mint dip and pomegranate seeds; it's even better.

    An impressive-looking and tasting lamb recipe with the minimum amount of effort involved.

    Slow-Cooked Shoulder of Lamb with Mint Pomegranate Yogurt

    How to make lamb with pomegranate?

    Marinate the lamb shoulder overnight

    • Mix together the grated garlic cloves, cinnamon, cumin, cardamom, paprika powder, salt, pepper, lemon juice, and olive oil in a small bowl.
    • Rub the meat with the mixture.
    • Marinate for at least a couple of hours (up to 24 hours).
    • Remove from the fridge one hour before cooking.

    Roast

    • Step 1: Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit. Place the shoulder 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.
    • Step 2: 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.
    • Step 3: Remove the foil, and baste well again. Roast for another 30 minutes to get a nice crust. Remove from the pan and reserve the juices for serving with the shredded meat.

    Pomegranate and mint yogurt

    • While the meat rests shortly, make the mint and pomegranate yogurt.
    • Combine yogurt, honey, grated garlic, ⅔ of the pomegranate seeds, and ⅔ of the finely chopped mint in a small bowl.
    • Adjust the taste with salt and pepper.
    Slow-Cooked Shoulder of Lamb with Mint Pomegranate Yogurt

    How to serve pulled lamb?

    Pour some of the pan juices over the shredded meat and serve. I served this pulled lamb with bulgur wheat salad, whole roasted cauliflower, pomegranate, and mint dip.

    However, you can consider the following side dishes as well:

    • Zucchini with Pesto
    • Garlic Smashed Potatoes
    • French Style Green Beans
    • Braised Fennel with Apples
    • Couscous Salad
    • Buckwheat Salad

    More roast recipes

    • Basic Roast Leg of Lamb with White Wine and Potatoes
    • Pork in Tomato Sauce
    • Roasted Turkey Drumsticks
    • Turkey Thigh Roast with Potatoes and Pumpkin
    • Easy Roast Beef with Balsamic Vinegar Sauce

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
    shoulder of lamb shredded on a plate overhead view.

    Pulled Lamb with Pomegranate

    Fall off the bone pulled lamb shoulder, slow-cooked in the oven, served with a refreshing mint and pomegranate yogurt.
    4.63 from 8 votes
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    Course: Meat Recipes
    Cuisine: Middle East
    Prep Time: 20 minutes minutes
    Cook Time: 4 hours hours 54 minutes minutes
    Total Time: 5 hours hours 14 minutes minutes
    Servings: 6
    Calories: 947kcal
    Author: Adina
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    Ingredients 

    • 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/ 1 pint/ 2 cups water
    • Mint and Pomegranate Yogurt:
    • 250 g/ 8.8 oz/ 1 cup Greek yogurt
    • 1 tablespoon clear honey
    • 2 garlic cloves grated (optional)
    • 1 small pomegranate
    • 1 small bunch mint

    Instructions

    Lamb:

    • 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.
    • 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 drizzling over the shredded meat.
    • While the meat rests shortly make the mint and pomegranate yogurt.

    Pomegranate and Mint Yogurt:

    • Mix yogurt, honey, grated garlic, ⅔ of the pomegranate seeds, and ⅔ of the finely chopped mint. Adjust the taste with salt and pepper.

    Serve:

    • Shred the lamb with two forks and serve drizzled with the roasting juices and sprinkled with the remaining pomegranate seeds and mint.
    • Serve with mint and pomegranate yogurt.

    Nutrition

    Serving: 1/6 of the dish | Calories: 947kcal | Carbohydrates: 20g | Protein: 71g | Fat: 64g | Saturated Fat: 25g | Polyunsaturated Fat: 34g | Cholesterol: 261mg | Sodium: 743mg | Fiber: 3g | Sugar: 13g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Marvellina | What To Cook Today says

      March 04, 2018 at 3:54 am

      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!

      Reply
    2. Sissi says

      March 05, 2018 at 10:44 am

      I love slow-cooked lamb and this one looks particularly delicious and beautiful with the pomegranate seeds!

      Reply
    3. Alina | Cooking Journey Blog says

      March 05, 2018 at 8:39 pm

      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.

      Reply
      • Adina says

        March 07, 2018 at 7:40 pm

        Thank you, Alina.

        Reply
    4. mjskitchen says

      March 06, 2018 at 4:11 am

      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.

      Reply
      • Adina says

        March 07, 2018 at 7:40 pm

        You would like it, MJ. So easy to make and so tender.

        Reply
    5. MKM says

      November 26, 2019 at 2:58 am

      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!

      Reply
      • Adina says

        November 26, 2019 at 8:11 am

        Sorry. The cuts are way too different, you will have to find a recipe suitable for chops.

        Reply

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