Elizabeth Hewson’s pomegranate lamb shoulder
Lamb shoulder deserves a place on our summer entertaining menu. It’s a flavoursome economical cut of meat that needs little hands-on cooking.
Pomegranates never fail to delight me. Their jewel-like seeds and deep crimson juice add a pop to any dish, be it sweet or savoury. There’s no other ingredient that can make a dish sparkle quite like fresh pomegranate. Equally bedazzling is pomegranate molasses. The juice of the pomegranate is boiled down to form a thick red-brown syrup that’s intensely tart and tangy. There’s a caramelised sweetness to it, a depth of flavour that’s really unlike anything else. While a pantry shelf can become a graveyard for unused sauces and condiments, pomegranate molasses is a valuable pantry player. Use it as a glaze for chicken, duck or pork. Let it take a starring role in your marinade for sticky pork ribs or chicken wings. Brighten up salad dressings with its perfect mix of sweetness and tartness, and bring your favourite dips to life with a mere drizzle. Or for a perfect summer drink, add it to an ice-cold glass of sparkling water, a G&T or a glass of bubbles.
If you like this try:
- The secret to the perfect lamb loin, by Lennox Hastie
- Jamie Oliver’s tender, tasty lamb shanks
- Mediterranean recipes to help you live longer
Today I’m showcasing this unique fruit in a slow-cooked lamb shoulder and a tangy pomegranate drizzle cake (recipe here). While slow-cooking days are mostly behind us with the change of season, I think a lamb shoulder deserves a place on our summer entertaining menu. It’s a flavoursome economical cut of meat that needs little hands-on cooking. The addition of pomegranate in both its forms helps cut through the fat to make it a vibrant dish. The lamb is served with a bejeweling of pomegranate seeds that not only look beautiful but add texture.
There are many ways to handle a pomegranate to help you extract both juice and seed – jump on Google to watch a 30-second demo if you are unsure. I like to serve the lamb alongside a herby couscous salad, a lemon, garlic yoghurt and some perfectly dressed leaves. Pita bread and roast vegetables make a nice addition to stretch the meal out.
Slow-roasted pomegranate lamb shoulder
If you have a large shoulder, increase the marinade quantities and the cooking time.
Ingredients
- 1.8kg lamb shoulder, bone in
- 3 tablespoons extra virgin olive oil, plus extra to serve
- ¼ cup pomegranate molasses, plus extra to serve
- 3 garlic cloves, finely chopped
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds, ground
- ½ teaspoon chilli flakes
- 2 teaspoon sea salt
- 1 lemon
- Greek yoghurt, to serve
Method
- Use a sharp knife to cut the fat layer of the lamb at 1cm intervals, stopping your knife at the meat. In a small bowl combine the oil, pomegranate molasses, garlic, cumin, coriander, chilli flakes and sea salt. Pour the marinade over the lamb and massage. Leave to marinate overnight or for at least two hours in the fridge. Remove from fridge an hour before you want to cook it.
- Pre-heat oven to 220C (200C fan-forced). Cut lemon in half and place at the bottom of a lidded casserole dish or a deep roasting dish. Place the lamb on top of lemon, fat side facing up. Pour 1 cup of water around lamb. Loosely cover dish with baking paper then put the lid on or wrap the dish tightly with a double layer of foil. Place in the oven and immediately turn down heat to 170C (150C fan-forced) and cook for 3½ hours. Remove the lid or foil, and check to ensure there is still liquid in the pan. If not, add ½ cup of water.
- Turn the oven back up to 220C (200C fan-forced) and roast uncovered for 15 minutes, until the skin is browned. Remove from oven and drizzle with some molasses. Rest for 20-30 minutes. Serve with a favourite salad and
Greek yoghurt. Serves 4