Pomegranate slow cooked lamb

Pomegranate slow cooked lamb


Pomegranate slow cooked lamb

Serves Cook time Prep time Total time

6 people

4 hours

10 min

4 hours 10 min

This Middle Eastern inspired dish is packed full of flavour and makes an impressive dinner party meal. I complete the dish with a bejeweling of pomegranate seeds that not only look beautiful but also add a wonderful texture against the slow cooked lamb.

Lamb shoulder is an economical cut of meat. Due to the fat content, I find it to be much more flavorsome than a leg of lamb and of course it’s about half the price making it a perfect choice for a dinner party amongst home leavers.

If you are well prepared this lamb dish really benefits with some marinating time. Overnight is ideal however if you are in a rush, two hours is totally fine. And look it’s not the end of the world if you don’t have time to marinate. I’ve done this before and it works just fine.

I serve this with greek yoghurt, toasted almonds and cous cous.  


1 lamb shoulder with shank
4 tablespoons olive oil
¼ cup pomegranate molasses
4 garlic cloves, crushed
1 tablespoon cumin
1 tablespoon coriander seeds, ground
½ tablespoon chilli flakes
1 tablespoon sea salt
1 lemon

½ cup flaked almonds
2 cups cous cous
¼ cup pomegranate seeds
Coriander leaves to garnish
1 cup Greek, thick natural yoghurt


Use a sharp knife to cut the fat layer of the lamb at 1 cm intervals, stopping your knife at the meat. In a small bowl combine the oil, pomegranate molasses, garlic, cumin, coriander seeds, chilli flakes and sea salt. Pour the marinade over the lamb and massage all over the lamb to ensure shoulder is well coated. Leave to marinate over night or for two hours in the fridge.

Remove from fridge half an hour before you want to cook it. Preheat the oven to 250°C.

Cut lemons in half and place at the bottom of a casserole or deep roasting dish. Place the lamb on top, fat side facing up. Cover dish with baking paper to stop juices from escaping and then put the lid on or wrap tightly with foil. Sealing the dish, traps the steam and results in incredibly tender meat. Place in the oven and immediately turn the temperature down to 150°C. Cook for four hours.

Dry toast your almonds in pan over low heat until golden. Set aside. Remove pomegranate seeds and set aside. Click here to see how to remove seeds. Prepare cous cous according to packet instructions and serve into a large bowl. Sprinkle over half the almonds, reserving the rest for the lamb.

When ready, remove lamb from the oven and let it rest for 10 minutes. Serve it in its dish or transfer to a big serving dish, sprinkle with remaining almonds, pomegranate seeds and top with coriander leaves. Serve alongside cous cous and yoghurt.

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