Slow roast shoulder of lamb with pomegranate molasses

Yes I did say I was going to eat less meat in January but I had this on New Year’s Eve so ha! It’s allowed. We decided to stay in this year; basically I’ve had it with NYE, we’re through. Done. Kaput. What I mean to say is that I’m done with going out on NYE – there’s literally no worse way to start a fresh year than waking up in The World of Pain. I still managed to consume a fair amount of cava, but at least I didn’t pay silly money for each glass, or wake up on someone else’s floor after a house party with a crick in my neck and a stranger breathing stale boozy morning breath in my face.

This year my boyfriend and I got steadily sozzled in our own home while this lamb shoulder roasted slowly until the meat was falling away from the bone. I found the recipe on Becky’s blog. Pom molasses has to be the perfect marinade for lamb, all sweet and sour; the edge bits get sticky and the onions and garlic break down into the gravy. It’s almost obscene, it’s so tasty.

We stuffed it into pitta breads with some very finely shredded cabbage and a salsa I made with tomatoes, onion and my mum’s incredible pickled chillies which are packed with coriander seeds. It was basically a really posh kebab and way better than anything I could have picked up around these parts as I staggered my way home after midnight.

Slow roast shoulder of lamb with pomegranate molasses (from Girl Interrupted Eating)

100ml pomegranate molasses
100ml water
3 large onions, thickly sliced
4 cloves garlic, finely sliced

Leave the lamb to marinade for a few hours in the pomegranate molasses. I made a few slits in the meat to allow the molasses to penetrate the meat and shoved a few slices of garlic into each slit.

Allow the meat to come up to room temperature before cooking. Preheat the oven to 150C.

Place the onions and garlic in the bottom of a large, oven proof lidded dish (or just cover your dish with foil, as I did). Place the lamb on top and pour over the pomegranate molasses, rubbing it into the lamb. Add the water, cover and place in the oven 3 hours for a 1kg joint (adding 20 minutes extra per 500g).

After this time, remove the lamb joint from the juices, pour the juices into a bowl and leave for half an hour to allow the fat to move to the top. Skim off the fat and discard it. Turn the oven up to 190C. Return the lamb and skimmed juice to the oven in a roasting tray. You can drizzle over some extra pomegranate molasses at this point. Cook for 30 minutes until the juices are bubbling and lamb is browned.

When cooked, pull the lamb apart and stuff into pitta breads, or whatever else you fancy. Make sure to get a good helping of that sticky sauce, too.

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26 thoughts on “Slow roast shoulder of lamb with pomegranate molasses

  1. That looks absolutely amazing. A while ago, I OD’d on lamb, but maybe it’s time to get back in the arena–with this recipe. The lamb and the fixin’s sound awesome.
    And I’m totally with you on the whole not going out on New Year’s thing. Why pay a lot of money to hang out with a bunch of amateurs, and possibly get arrested or in an accident on the way home? Yours sounds like a nice New Year’s Eve.

  2. Staying in on NYE so much better than going out – esp when lamb shoulder and Cava are involved (great minds!)
    Is pomegranate molasses hard to get hold of or do most Turkish shops stock it? Keep meaning to invest in a bottle!
    K x

  3. I made a lemony Brussels sprout coleslaw just before Christmas. Would have gone with this perfectly! As it was, some sharp fried cabbage and mustardy cauliflower mash worked well.

  4. Hey Ben, yeah added water at start of cooking. Skimming fat – I know! Followed her recipe to the letter though and it was very tasty. Yeah it is quite sweet but I served mine with lemon dressed salad in the pitta and also the salsa was sharp as the chillies were pickled. So in short, yeah, bit of lemon.

  5. Mine’s been in the oven for about 3.5 hours (it’s quite big) and looks great. Assume the water goes in at the start of cooking, BTW. Or did you mix with the molasses before the marinate?

    It’s already quite brown too so I may vary the last steps (skimming off fat indeed!). Wonder about cutting the sauce with something sharp as I’m going to have it plated rather than pitta’d. Tis very sweet. Maybe just a bit of lemon…?

    House smells amazing!

  6. Looks very tasty and I do have a bottle of pomegranite molasses bought from a Turkish supermarket in London. The recipe makes a nice meal for a lazy Sunday roast with a difference.

  7. Hi Helen, great recipe. Thanks for your kind words on Twitter. I love pommegrate molasses. I buy them in Peckam, 2 bottles at time! I can get enough of it. It’s so versatile. Keep the recipes coming. Have a good day. Rosana

  8. Next NYE I am coming round yours to eat THAT. It looks ace. I woke up on the floor on the 1st with only a vague memory of what had happened and an ENORMOUS amount of shame; no more, no more.

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