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Lamb shoulder with grapefruit and pomegranate glaze

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
Cook Time 4 hours
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.