Pulled lamb shoulder with sticky pomegranate glaze

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• Julie Bahrain

  03 January 2013

  Julie Bahrain rated and commented on this recipe

  

  Didn't quite get the sticky glaze right and had a burnt on mess on the roasting tin but the lamb was very tasty and went well with the couscous and salad as per Moroccan feast Good Food mag Jan 2013.

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• Natalie Phillips

  03 January 2013

  Natalie Phillips rated and commented on this recipe

  

  Delicious! Went down a treat on New Years eve with all my friends, will definitely be making it again soon.

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• Fi Morris

  06 January 2013

  Fi Morris rated and commented on this recipe

  

  This made a fantastic New Years Eve dinner.

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• Andie GF

  06 January 2013

  Andie GF rated and commented on this recipe

  

  Great recipe, but I am still cleaning the sticky, burnt glaze from my baking dish, any suggestions? Would definitely do again, but next time would line the tray with foil for the last 1/2hr (after adding the reduced glaze).

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• pwhyton

  20 January 2013

  pwhyton rated and commented on this recipe

  

  Cooked as an alternative to my normal roast lamb and so glad I did as its truly wonderful. Bags of flavour and leftovers excellent cold. Served it with the apricot couscous on the site.

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• Sue Hibberd

  21 January 2013

  Sue Hibberd rated and commented on this recipe

  

  Delicious and easy. Used a whole leg of lamb which I had in the freezer and it worked very well. Went with mashed potatoes not couscous but still great.

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• Hjroy

  27 January 2013

  Hjroy commented on this recipe

  This was a brilliant for a big New Year's Eve party. Very easy to cook really except I found the sticky glaze very hard and so improvised by adding brown sugar and making it a sweet gravy and cooking it in that for an extra hour on a low heat. It worked a treat and seemed to be veteran tasty to all. I also went for the 48 hour marinade time which I think made a difference. It was part of a stupendous bring and share buffet so I did not do much else to accompany it except for some simple couscous and a yogurt and pomegranate dip. I would really recommend doing this... Don't be out off by the time or anything!

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• Alex Jo

  08 February 2013

  Alex Jo commented on this recipe

  I'm planning on trying this one for a dinner party at the weekend, it looks lovely... Can anyone tell me how strong the lemon is in this recipe? After reading, it looks like you blend a whole lemon? And one of my guests isn't too keen on them!

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• Joanne

  18 February 2013

  Joanne rated and commented on this recipe

  

  Gorgeous! Made this weekend for friends as part of the Moroccan buffet in the Jan 2013 magazine. Was amazing. I added some cornflower to help thicken the sauce and it was fine, a brilliant and dead easy dish that's packed with flavour

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• Joanne

  18 February 2013

  Joanne commented on this recipe

  Gorgeous! Made this weekend for friends as part of the Moroccan buffet in the Jan 2013 magazine. Was amazing. I added some cornflower to help thicken the sauce and it was fine, a brilliant and dead easy dish that's packed with flavour

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• Liezel

  03 March 2013

  Liezel rated and commented on this recipe

  

  A little effort, but absolutely delicious

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• jones1

  19 March 2013

  jones1 rated and commented on this recipe

  

  Really delicious. Agree that the sauce would take more than 30 mins to thicken. Poured mine on a bit too runny still and consequently it didn't stick to the lamb properly and although the onions were delicious and sticky the lamb wasn't. Meat still tasted beautiful though and was really tender

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• scootergirl52

  13 May 2013

  scootergirl52 rated and commented on this recipe

  

  I made this for 8 people on Mothers Day. It was fantastic. I used double the receipe and had no problems. The syrup poured over at the end made the lamb sweet and succulent. I loved this receipe.

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Ingredients

• 4 garlic cloves , chopped
• 2 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 1 lemon , quartered, pips removed
• 1½kg 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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 5 hrs

Gluten-free

Ingredients

• 4 garlic cloves , chopped
• 2 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tbsp dried oregano
• 1 lemon , quartered, pips removed
• 1½kg 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

PER SERVING

668 kcalories, protein 46.0g, carbohydrate 33.0g, fat 39.0 g, saturated fat 19.0g, fibre 1.0g, sugar 32.0g, salt 1.3 g

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