slow roasted lamb with pomegranate and ginger glaze

Slow roasted lamb shoulder doesn’t have to be a dish reserved only for a special occasion. This easy slow roast can be put in the oven while you enjoy your day or slow-roasted overnight and it will be ready for the guests to arrive the next day. I love the melty texture of the meat and crunch and stickiness of the pomegranate glaze, I serve this with a root vegetable salad which is light enough for a side but substantial enough for winter. If you are going to serve a salad make a light lime or lemon and garlic dressing which will complement and cut through the oiliness of the meat.

Ingredients 

  • 1.8-2kg lamb shoulder with bone 
  • ⅓ cup pomegranate molasses 
  • 2 tablespoons brown sugar 
  • 4 cloves crushed garlic 
  • 1 tsp ground ginger 
  • 2 tablespoons olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander 
  • 2 tsp salt
  • 2 large onions cut into rings
  • 2 cups of stock chicken or vegetable

Method 

Preheat oven to 160 degrees

  1. In a large roasting dish add a glug of olive oil then spread chopped onion rings over the bottom. Place lamb on top and poke several holes into the meat with a small sharp knife. 
  2. In a mortar and pestle or sturdy bowl, combine all of the dry spices, salt, crushed garlic, olive oil, sugar and molasses and mix into a paste. Spread half of the glaze over the lamb getting into the holes and around the sides.
  3. Carefully pour the stock into the dish avoiding the lamb. As you don’t want to wash off that delicious glaze. Place several sheets of aluminium foil over the dish sealing carefully at the sides and place in the oven. Cook for 4 hours. Remove from the oven and check that there is still stock in the bottom of the dish. if it is a little low or had evaporated, add another cup of stock. Reseal foil and place to the roasting dish back into the oven reducing the temperature to 110 degrees for a further 4 hours. If you are making this ahead of time, you can remove the lamb from the oven after the second cook at 110 degrees and let it rest until you need it.
  4. 1 hour before serving preheat/increase the oven to 200 degrees. Remove the foil and drain the stock and juices into a pan straining off the onions. Place onions in a separate ovenproof dish and place gravy into the fridge for 20 mins. 
  5. Spread the remaining glaze over the lamb and place back into the oven for ½ hour on the top shelf of the oven with the foil removed.
  6. At this stage, I also put the onions into the oven next to the lamb and bake for 30 mins. I serve these on top of the lamb.
  7. Remove the gravy from the fridge and carefully scrape off the lamb fat. I keep this and use it for my roast potatoes, yum!
  8. Place the gravy in a saucepan on medium heat to simmer until it reduces and thickens slightly this should only take 10-15 minutes. Be sure to time it just before you are about to serve the lamb.
  9. Remove the lamb from the oven after 30 minutes and with two forks pull apart the meat which should just fall off the bone and melt in the mouth.