Pomegranate Molasses Roasted Lamb Shoulder

Growing up, we always had tons of food on Easter. My mom would make lasagna, ham, turkey, potatoes, salad, and desserts. When you are young, you don’t really understand how much effort goes into that, but now that I cook a lot more for myself and know what it takes to put a meal together, I appreciate it fully. This inspired me to develop a stress-free recipe for Pomegranate Molasses Roasted Lamb Shoulder that would allow me to spend time hanging out with my mom and enjoying spending time with family.

What is Pomegranate Molasses?

Pomegranate molasses is a thick, dark syrup made by reducing pomegranate juice with sugar and sometimes lemon juice. It has a sweet and tangy flavor, with a hint of tartness. Pomegranate molasses commonly appears in Middle Eastern cuisine, in dishes like fattoush or makaanik. The seasoning adds a complex flavor to dishes like salads, marinades, stews, dressings, and even cocktails. Its unique balance of sweetness and acidity makes it a versatile ingredient in savory recipes like this Pomegranate Molasses Roasted Lamb Shoulder.

Pomegranate Molasses Roasted Lamb Shoulder

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• Author: Lisa Theuer

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Description

A lamb dish to celebrate Mother’s Day, Easter, or just appreciation for your family and friends.

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Ingredients

Scale 1x2x3x

For the lamb: 

• 5–6 lb bone in lamb shoulder
• Pomegranate molasses

For the spice rub:

• 2 tbsp cumin
• 2 tsp pepper
• 4–5 ish tsp salt
• 1 tsp nutmeg

For the garnish:

• 1 1/2 cups fresh pomegranate arils
• 3/4 cup toasted pine nuts
• 5 or 6 sprigs of fresh cilantro

For salad dressing:

• 1/2 cup extra-virgin olive oil
• 1/2 fresh lemon juice
• Salt and pepper to taste
• 1 1/2 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp white wine vinegar
• 1 large clove garlic, grated

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Instructions

1. Cover the lamb in the spice rub and put in roasting tray, dutch oven or similar pan, covered with a lid or foil. Bake at 300 for 3 to 3 1/2 hrs, then brush the lamb with ½ cup pomegranate molasses and bake another 30-40 minutes uncovered at 375. The lamb should be tender inside and will pull apart easily with a fork, but crispy on the outside from the higher bake temp.
2. After cooking, rest the lamb for 20-30 minutes prior to slicing.
3. Place thin slices on a platter and garnish with pomegranate seeds, toasted pine nuts, and fresh cilantro.
4. Serve with a leafy salad of mustard greens, arugula, radicchio, and diced shallot, dressed with a imple dressing you can make ahead of time by whisking the above listed ingredients together.

Traditional wine recommendation: Bordeaux Blend

Experimental pairing: Tinta Del País Ribera del Duero Gran Reserva

Recipe by Lisa Theuer
Wine Pairing by Camila Alarcón Cordón
Styling by Keith Recker
Photography by Dave Bryce

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