Lamb Shoulder with Pomegranate and Pistachios
Slow-roasted lamb that falls apart at the touch of a fork, finished with jewel-like pomegranate seeds and crunchy pistachios.
Main Dish · Prep 20 min · Cook 240 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 2 kg lamb shoulder, bone-in
- 3 tbsp pomegranate molasses
- 8 cloves garlic, minced
- 2 tsp cumin
- 1 tsp cinnamon
- 3 tbsp olive oil
- 100 g pomegranate seeds
- 50 g pistachios, toasted, roughly chopped
- 1 handful fresh mint
- salt, generous
This is my dinner party showstopper. You put a beautiful piece of lamb in the oven, ignore it for 4 hours, and it comes out looking and tasting like something from a Persian feast.
The pomegranate molasses in the marinade gives the lamb this gorgeous mahogany color and a sweet-tart depth that regular lamb just does not have. The slow roasting renders all the fat so the meat is impossibly tender and the outside gets these crispy, caramelized edges.
I finish it with fresh pomegranate seeds and toasted pistachios because the contrast — tender meat, crunchy nuts, bursts of juice — makes every bite interesting.
Pro Tips
- Marinate overnight if you can. At minimum, 2 hours. The pomegranate molasses needs time to work.
- Start at high heat (220C) for 20 minutes to get color, then drop to 160C and cover with foil.
- The lamb is done when you can pull it apart with two forks. If it resists, give it another 30 minutes.
- Let it rest, covered, for 15 minutes before serving. It will still be hot.
Serving
Shred the lamb roughly on a big platter, scatter with pomegranate seeds and pistachios, drizzle with any pan juices. Serve with saffron rice and a bowl of yogurt with mint.
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