How To Make Pulled Lamb Shoulder with Sticky Pomegranate Glaze
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 2.5 lbs lamb shoulder
- 1 cup pomegranate juice
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
- Pomegranate seeds, for garnish
- Fresh mint leaves, for garnish
Instructions
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Preheat the oven to 325°F (160°C).
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Season the lamb shoulder with salt, pepper, cumin, and paprika.
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Heat olive oil in a large oven-safe pot over medium-high heat. Add the lamb shoulder and sear on all sides until browned.
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In a bowl, whisk together pomegranate juice, honey, soy sauce, minced garlic, salt, and pepper. Pour the mixture over the lamb shoulder.
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Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours or until the lamb is tender and easily pulls apart.
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Once cooked, remove the lamb from the pot and shred it using two forks. Set aside.
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Pour the remaining liquid from the pot into a saucepan. Bring it to a simmer over medium heat and cook until the sauce thickens and becomes sticky.
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Add the shredded lamb back to the saucepan and toss until the meat is evenly coated with the sticky glaze.
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Serve the pulled lamb shoulder on a platter, garnished with pomegranate seeds and fresh mint leaves.
Nutrition
- Calories : 444kcal
- Total Fat : 20g
- Saturated Fat : 6g
- Cholesterol : 152mg
- Sodium : 579mg
- Total Carbohydrates : 26g
- Dietary Fiber : 2g
- Sugar : 23g
- Protein : 39g
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