slow-cooked pomegranate-glazed lamb shoulder
- 3 brown onions, sliced into rounds
- 6–8 sprigs oregano
- 1.5kg (3 lb 5 oz) bone-in lamb shoulder, trimmed of excess fat
- ½ cup (125ml/4 fl oz) pomegranate molasses
- 3 cups (750ml/25½ fl oz) good-quality chicken stock
- 2 tablespoons lemon juice
- 1 tablespoon caster (superfine) sugar
- 1 teaspoon fennel seeds, lightly crushed
- sea salt and cracked black pepper
- Preheat oven to 160°C (325°F).
- Place the onion and oregano in the base of a deep-sided roasting pan. Add the lamb, skin-side down.
- Combine the pomegranate molasses, stock, lemon juice, sugar and fennel seeds and pour over the lamb. Sprinkle with salt and pepper.
- Cover the pan tightly with non-stick baking paper and aluminium foil to create a tight seal. Roast for 2 hours.
- Remove the cover and carefully turn the lamb over. Cover tightly again and roast for a further 1 hour or until the lamb is very tender.
- Increase oven temperature to 180°C (350°F).
- Remove the cover and discard. Roast the lamb for a further 30 minutes or until the lamb has a deep golden crust. This is delicious served with flatbreads and a tabouli or a tomato salad. Serves 4
Cook’s note:
Pomegranate molasses can be tricky to find but it’s worth seeking out as it really makes a difference here. It’s available in some supermarkets but can also be found in specialty grocers.
Photography: Con Poulos
© DONNA HAY GROUP
