Lamb with Pomegranate
Fall off the bone pulled lamb shoulder, slow-cooked in the oven, served with a refreshing mint and pomegranate yogurt.
Prep Time20 minutes mins
Cook Time4 hours hrs 54 minutes mins
Total Time5 hours hrs 14 minutes mins
Course: Meat Recipes
Cuisine: Middle East
Servings: 6 servings
Calories: 947kcal
Lamb:
- 1 shoulder of lamb about 3.5 – 4.5 lbs/ 1,6 – 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 ½ teaspoons salt
- ½ teaspoon black pepper
- 4 tablespoons freshly squeezed lemon juice
- 3 tablespoons olive oil
- 2 red onions sliced
- 2 cups water 500 ml
Mint and Pomegranate Yogurt:
- 1 cup Greek yogurt 250 g
- 1 tablespoon clear honey
- 2 garlic cloves grated (optional)
- 1 small pomegranate
- 1 small bunch mint
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 ½ teaspoons salt + ½ teaspoon black pepper + 4 tablespoons freshly squeezed lemon juice + 3 tablespoons olive oil Slow-roast lamb: Preheat the oven to 320°F/ 160°C. 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/ 500 ml Increase heat: Turn the heat up to 430°F/ 220°C. 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, ⅔ of the pomegranate seeds, and ⅔ of the finely chopped mint. Adjust the taste with salt and pepper.1 cup Greek yogurt/ 250 g + 1 tablespoon clear honey + 2 garlic cloves + ⅔ of 1 small bunch mint + ⅔ seeds of 1 small pomegranate
- Size of the lamb shoulder: If it is between 3.5 – 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.
- Spices: The spice mixture is Middle East inspired; it was wonderful, but you can choose other spices if you wish. Try our Homemade Lamb Seasoning.
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