Slow-Roasted Lamb Shoulder
The dish that turned me into a confident cook. A whole shoulder rubbed with garlic and rosemary, roasted low and slow until the meat falls off the bone, then lacquered with a tart pomegranate glaze that cuts the richness. Almost entirely hands-off — the oven does the work.
Ingredients
- 2.5 kg bone-in lamb shoulder
- 6 cloves garlic, smashed
- 2 tbsp fresh rosemary, chopped
- 1 tbsp flaky sea salt
- 1 cup dry white wine
- 0.5 cup pomegranate molasses
- 2 tbsp honey
Method
- The night before, pat the shoulder dry, rub it all over with the garlic, rosemary, and salt, and leave it uncovered in the fridge so the surface dries out.
- Heat the oven to 160°C. Sit the lamb in a deep roasting tin, pour the wine around it, cover tightly with foil, and roast for about 4 hours until the meat pulls apart with a fork.
- Whisk the pomegranate molasses with the honey. Uncover the lamb, brush generously with the glaze, and turn the oven up to 220°C.
- Roast uncovered for a final 20 minutes, glazing twice more, until the top is dark and sticky. Rest for 15 minutes, then shred at the table.