Name: Pulled lamb shoulder with sticky pomegranate glaze
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6
Cuisine: Moroccan
Ingredients: 4 garlic cloves chopped; 2 tsp ground cinnamon; 2 tsp ground cumin; 1 tbsp dried oregano; 1 lemon quartered, pips removed; 1 ½kg bone-in lamb shoulder joint; 2 red onions cut into wedges; 1l carton pomegranate juice; 2 tbsp clear honey; 250g natural yogurt; 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate; small handful mint leaves, chopped

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Pulled lamb shoulder with sticky pomegranate glaze

Pulled lamb shoulder with sticky pomegranate glaze

Cassie Best

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Serves 6

Easy

Prep: 20 mins

Cook: 5 hrs

Plus marinating

A star rating of 4.5 out of 5.50 ratingsRate

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Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

4 garlic cloves

chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oregano
1 lemon

quartered, pips removed
1 ½kg bone-in lamb

shoulder joint
2 red onions

cut into wedges
1l carton pomegranate juice
2 tbsp clear honey
250g natural yogurt
100g tub pomegranate

seeds, or seeds from 1 fresh pomegranate
small handful mint

leaves, chopped

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Nutrition: per serving

kcal668
fat39g
saturates19g
carbs33g
sugars32g
fibre1g
protein46g
salt1.3g

low

Method

step 1

Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
step 2

Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
step 3

Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 mins.
step 4

Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

Recipe from Good Food magazine, January 2013

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A star rating of 4.5 out of 5.50 ratings

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