Slow Cooked Middle Eastern Lamb Shoulder with Pomegranate
This is a great way of celebrating full flavoured autumn lamb by roasting it with a few middle eastern flavours and finishing it with the beautiful ruby like jewels of fresh pomegranate.
Serves 6-8
Lamb
1.5-2kg lamb shoulder
Olive oil
Salt
1 tbsp za’atar
1 teaspoon cumin
2 tablespoons pomegranate molasses (or honey)
1 cup hot chicken stock
Dressing
60 ml extra virgin olive oil
Juice half a lemon
Italian parsley leaves
Pomegranate seeds
Pistachio nuts, coarsely chopped
Preheat the oven to 240ºC. Place the lamb on a roasting tray and rub with oil, salt, za’atar, cumin and pomegranate molasses. Place the lamb in the oven and roast for 20 minutes or until the skin begins to brown. Reduce the heat to 140ºC, add chicken stock, cover with foil and continue to cook for a further 4-5 hours or until the meat comes off the bone. Set aside to rest.
Pour off the oil from the pan. Mix the oil and lemon together and add to the pan juices. Drizzle this mix over the lamb. Dress with parsley, pistachio and pomegranate.
SHOP THE RECIPE >>
Lamb Shoulder is probably one of the most versatile cuts you can get. Perfect for slow roasting in oven, smoker or BBQ, the final meat will be incredibly flavoursome and tender. Any leftovers can be used in salads, sliders, pies and even ragu.
For easier carving and slightly less cooking time, choose the Boneless option. Boneless shoulder is also perfect for curries and casseroles when you are looking for deep flavour. It is slightly more per kilo however you aren’t paying for the weight of bone.
Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury
Slow Cooked Middle Eastern Lamb Shoulder with Pomegranate
Ingredients
- 1.5-2kg lamb shoulder
- Olive oil
- Salt
- 1 tbsp za’atar
- 1 teaspoon cumin
- 2 tablespoons pomegranate molasses (or honey)
- 1 cup hot chicken stock
- 60 ml extra virgin olive oil
- Juice half a lemon
- Italian parsley leaves
- Pomegranate seeds
- Pistachio nuts, coarsely chopped
Method
- Preheat the oven to 240ºC. Place the lamb on a roasting tray and rub with oil, salt, za’atar, cumin and pomegranate molasses. Place the lamb in the oven and roast for 20 minutes or until the skin begins to brown. Reduce the heat to 140ºC, add chicken stock, cover with foil and continue to cook for a further 4-5 hours or until the meat comes off the bone. Set aside to rest.
- Pour off the oil from the pan. Mix the oil and lemon together and add to the pan juices. Drizzle this mix over the lamb. Dress with parsley, pistachio and pomegranate.
