Name: Pomegranate Molasses Glazed Lamb Shoulder Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Middle Eastern
Ingredients: 1 lamb shoulder; 1 cup pomegranate molasses; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil

Description

A succulent lamb shoulder glazed with tangy and sweet pomegranate molasses, infused with aromatic garlic, rosemary, and cumin. Slow-roasted to tender perfection, this dish offers a beautiful balance of bold flavors, perfect for an impressive family dinner or special occasion.

Ingredients

Scale

Main Ingredients

1 lamb shoulder
1 cup pomegranate molasses
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the lamb shoulder.
Prepare Glaze: In a mixing bowl, combine the pomegranate molasses, minced garlic, chopped rosemary, ground cumin, salt, and black pepper until well mixed.
Apply Glaze: Rub the prepared molasses mixture thoroughly all over the lamb shoulder to coat it evenly, which will help infuse the meat with flavor.
Brown the Lamb: Heat the olive oil in a large ovenproof skillet over medium-high heat. Once hot, brown the lamb shoulder on all sides to lock in juices and develop a flavorful crust.
Roast: Transfer the skillet directly into the preheated oven and roast the lamb for about 3 hours, or until it becomes tender and easily pulls apart with a fork.
Rest the Meat: Remove the lamb from the oven and let it rest for 20 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
Slice and Serve: After resting, slice the lamb shoulder and serve with your choice of sides to enjoy the rich, glazed flavors.

Notes

For best results, allow the lamb to marinate with the glaze mixture for at least 30 minutes or up to overnight before cooking.
Use a meat thermometer to check for an internal temperature of about 195°F (90°C) for optimal tenderness.
If pomegranate molasses is not readily available, you can substitute with a mixture of pomegranate juice reduced with a bit of sugar and lemon juice.
Letting the lamb rest after roasting is crucial for juicy meat.