Pulled lamb shoulder with sticky pomegranate glaze

Pulled lamb shoulder with sticky pomegranate glaze

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(19 ratings)

Prep: 20 mins Cook: 5 hrs Plus marinating

Easy

Serves 6
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal668
  • fat39g
  • saturates19g
  • carbs33g
  • sugars32g
  • fibre1g
  • protein46g
  • salt1.3g
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Ingredients

  • 4 garlic clove, chopped
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 lemon, quartered, pips removed
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1½ kg bone-in lamb shoulder joint
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 red onion, cut into wedges
  • 1l carton pomegranate juice
  • 2 tbsp clear honey
  • 250g natural yogurt
  • 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • small handful mint leaves, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

  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.

  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.

  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.

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Comments (29)

jnduggan's picture
5

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

allie_jo77's picture

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!

hjroy15951595's picture
5

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!

suehib's picture
5

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.

pwhyton's picture
5

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.

andiet's picture
4

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).

fiona_morris's picture
5

This made a fantastic New Years Eve dinner.

Londonphillips's picture
5

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

juliebahrain's picture
5

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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