Pulled lamb shoulder with sticky pomegranate glaze

Pulled lamb shoulder with sticky pomegranate glaze

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(17 ratings)

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Cooking time

Prep: 20 mins Cook: 5 hrs Plus marinating

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
668
protein
46g
carbs
33g
fat
39g
saturates
19g
fibre
1g
sugar
32g
salt
1.3g

Ingredients

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

Recipe from Good Food magazine, January 2013

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Comments

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pwhyton's picture
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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
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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
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This made a fantastic New Years Eve dinner.

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

juliebahrain's picture
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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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