Ingredients
Scale
- 4 pounds lamb shoulder
- 1 cup pomegranate molasses
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup chicken broth
Instructions
- Preheat your oven to 325°F (165°C).
- In a bowl, mix together the pomegranate molasses, olive oil, garlic, cumin, coriander, salt, pepper, paprika, and cayenne pepper.
- Rub the mixture all over the lamb shoulder, ensuring it’s well coated.
- Place the lamb in a roasting pan and pour the chicken broth around it.
- Cover the pan with foil and roast for about 3 hours.
- Remove the foil and roast for an additional 30 minutes, basting occasionally with the pan juices.
- Remove the lamb from the oven and let it rest for 15 minutes before slicing.
Notes
- For added flavor, marinate the lamb overnight in the pomegranate molasses mixture.
- Serve with a side of roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 15 grams
- Sodium: 600 mg
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 35 grams
- Cholesterol: 120 mg