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Culinary Journeys · Middle Eastern

Slow-Roasted Lamb Shoulder

With pomegranate and herbs

Six hours in the oven, a lifetime on the table. The kind of recipe people remember long after the meal is over.

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Prep

30 min

Cook

6 hrs

Serves

6 to 8

Difficulty

Advanced

Ingredients

Lamb

  • 1 bone-in lamb shoulder (about 2.5 kg)
  • 6 garlic cloves
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • Handful fresh rosemary and thyme
  • 4 tbsp olive oil
  • Salt and black pepper

Braising liquid

  • 1 cup pomegranate juice
  • 1 cup chicken stock
  • 1 large onion, quartered
  • 400g can whole tomatoes

To finish

  • Seeds of 1 pomegranate
  • Large handful fresh mint and parsley
  • 1 lemon, zested

Method

  1. 1

    Spice and score

    Score the lamb all over with deep cuts. Toast and grind the cumin and coriander. Mix with paprika, cinnamon, olive oil, salt, and pepper. Rub over the lamb, pressing into the cuts. Stuff garlic and herbs into the cuts. Refrigerate overnight if possible.

  2. 2

    Build the braise

    Preheat oven to 160C (325F). Place the onion, tomatoes, pomegranate juice, and stock in a deep roasting pan. Lay the lamb on top, fat side up.

  3. 3

    Slow roast

    Cover tightly with foil and roast for 5 hours. Remove the foil and increase heat to 200C (400F) for 30 to 45 minutes to caramelize the top.

  4. 4

    Rest

    Rest loosely covered for 20 minutes. Skim excess fat from the pan juices.

  5. 5

    Serve

    Pull the lamb apart directly in the pan. Plate and finish with pomegranate seeds, torn herbs, and lemon zest.

Origin story

This version draws from Persian and Levantine traditions of braising lamb with pomegranate, a combination appearing in manuscripts dating to the Abbasid caliphate. The patience is the recipe.

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