Fall off-the-bone pulled lamb shoulder, slow cooked in the oven, served with a refreshing mint and 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!
- 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.
- 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.
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.
- 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.
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
Pulled Lamb with Pomegranate
- 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
- 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.
- 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.
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!
I love slow-cooked lamb and this one looks particularly delicious and beautiful with the pomegranate seeds!
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.
Thank you, Alina.
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.
You would like it, MJ. So easy to make and so tender.
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!
Sorry. The cuts are way too different, you will have to find a recipe suitable for chops.