Name: Pomegranate Molasses Roasted Lamb Shoulder
Ingredients: 5-6 lb bone in lamb shoulder; Pomegranate molasses; 2 tbsp cumin; 2 tsp pepper; 4-5 ish tsp salt; 1 tsp nutmeg; 1 1/2 cups fresh pomegranate arils; 3/4 cup toasted pine nuts; 5 or 6 sprigs of fresh cilantro; 1/2 cup extra-virgin olive oil; 1/2 fresh lemon juice; Salt and pepper to taste; 1 1/2 tbsp Dijon mustard; 1 tbsp honey; 2 tbsp white wine vinegar; 1 large clove garlic, grated

Description

A lamb dish to celebrate Mother’s Day, Easter, or just appreciation for your family and friends.

Ingredients

Scale

For the lamb:

5–6 lb bone in lamb shoulder
Pomegranate molasses

For the spice rub:

2 tbsp cumin
2 tsp pepper
4–5 ish tsp salt
1 tsp nutmeg

For the garnish:

1 1/2 cups fresh pomegranate arils
3/4 cup toasted pine nuts
5 or 6 sprigs of fresh cilantro

For salad dressing:

1/2 cup extra-virgin olive oil
1/2 fresh lemon juice
Salt and pepper to taste
1 1/2 tbsp Dijon mustard
1 tbsp honey
2 tbsp white wine vinegar
1 large clove garlic, grated

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Instructions

Cover the lamb in the spice rub and put in roasting tray, dutch oven or similar pan, covered with a lid or foil. Bake at 300 for 3 to 3 1/2 hrs, then brush the lamb with ½ cup pomegranate molasses and bake another 30-40 minutes uncovered at 375. The lamb should be tender inside and will pull apart easily with a fork, but crispy on the outside from the higher bake temp.
After cooking, rest the lamb for 20-30 minutes prior to slicing.
Place thin slices on a platter and garnish with pomegranate seeds, toasted pine nuts, and fresh cilantro.
Serve with a leafy salad of mustard greens, arugula, radicchio, and diced shallot, dressed with a imple dressing you can make ahead of time by whisking the above listed ingredients together.