Heart Of The House

Slow Roasted Lamb with Pomegranate Glaze

Slow Roasted Lamb with Pomegranate Glaze

( from Paula Wolfert’s “The Slow Mediterranean Kitchen”)


1 leg of lamb or lamb shoulder (about 2.5 kgs), bone-in, grass fed
2 tbs pomegranate concentrate or molasses
1-1/2 tbs extra virgin olive oil
1/2 cup finely chopped onion
4 large garlic cloves, mashed
2 tsp tomato paste
1 tsp crushed red pepper flakes
pinch of sugar (rapadura or coconut sugar)
salt and freshly ground pepper
1 cup homemade stock
1-2 tbs butter


  1. In a large deep bowl, dilute the pomegranate concentrate with 1/3 cup of water (or kefir or whey).  Stir in the olive oil, onion, garlic, tomato paste, red pepper and sugar.  Add the lamb and turn to coat.  Marinade for at least 2 to 3 hours at room temperature or overnight in the refrigerator.
  2. About 3 hours before serving, place an oven rack in the lower third of the oven.  Preheat oven to 230 C.
  3. Set the lamb, fattiest side up, on a rack in an oiled shallow roasting pan.  Season the lamb with plenty of salt and black pepper and set in the oven.
  4. Immediately reduce the oven temperature to 130 C.  Roast the lamb, basting occasionally with the pan drippings for about 1-3/4 hours.   Turn the roast over and continue to roast and baste the lamb until the internal temperature reaches  60 C, about 30 minutes longer.
  5. Remove the lamb to a carving board and let rest for  20 minutes.
  6. Meanwhile, de-fat the pan juices.  Add 1 cup stock, set over medium heat, and stir to scrape all the brown bits that cling to the pan.  Boil until reduced to napping consistency.
  7. Adjust the seasoning and keep hot.
  8. Carve the lamb and serve.

Note:  This is a Turkish inspired recipe, cooked slowly and at low temperature, resulting in a meltingly tender and rose flesh.  To stretch this beautiful piece of lamb shoulder, I made a broth from the bones and the leftover meat was used to make a Sri Lankan Lamb Curry (recipe in my next post).

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