dinner · gluten-free · dairy-free
Pomegranate-molasses braised lamb shoulder
A whole bone-in lamb shoulder rubbed with garlic and spices, braised low and slow, and glazed with pomegranate molasses until falling-apart tender. Serve with chickpeas and rice.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Method
-
1
Rub the lamb with salt, spices and garlic. Refrigerate overnight if you can.
-
2
Lay the onions in a roasting pan, set the lamb on top, add the stock and half the molasses. Cover tightly and braise at 150°C (300°F) for 4-5 hours until it pulls easily from the bone.
-
3
Uncover, add the chickpeas to the pan, brush the lamb with the remaining molasses, and roast at 220°C (425°F) for 15 minutes to glaze.
-
4
Serve pulled from the bone with the chickpeas and juices, topped with pomegranate seeds and herbs.
