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Roasted Lamb shoulder with pomegranate glaze
Print Recipe
Slow roasted lamb shoulder with a sweet and tangy glaze
Course
Main Course
Cuisine
CONTEMPORARY
Keyword
lamb roast, lamb shoulder, melt in the mouth, oven roasted, slow cooked, slow roasted, tender
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Author
Bart van der Lee
Ingredients
1
pc
lamb shoulder
500
ml
chicken stock
not from cubes
50
g
butter
1
pink grapefruit
2
tbs
pomegranate molasses
20
g
rosemary
Instructions
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.