Roasted Lamb shoulder with pomegranate glaze

Slow roasted lamb shoulder with a sweet and tangy glaze
Prep Time: 10 minutes
Cook Time: 4 hours
Course: Main Course
Keyword: lamb roast, lamb shoulder, melt in the mouth, oven roasted, slow cooked, slow roasted, tender
Author: Bart van der Lee


  • 1 pc lamb shoulder
  • 500 ml chicken stock not from cubes
  • 50 g butter
  • 1 pink grapefruit
  • 2 tbs pomegranate molasses
  • 20 g rosemary


For the lamb shoulder

  • Season the lamb shoulder with salt and olive oil on both sides.
  • Put it on a large oven tray a cover it with aluminium foil. Make sure it's closed really well!
  • Roast in the over at 160°C for 3 hours

For the glaze

  • Melt the butter in a sauce pan and let it brown slightly.
  • Add the pomegranate molasses, juice of 1 grapefruit and the stock. Reduce this till it gets thick and shiny.

To finish

  • Take the lamb shoulder from the oven and cover with the glaze.
  • Roast for 5 more minutes without a cover and brush more with the glaze.
  • Serve with slices of grapefruit and rosemary tips.