Pomegranate Molasses Lamb Shoulder Roast

Recipe provided by American Lamb Board courtesy of Two Purple Figs.

Servings: 8 | Preparation Time: 30 minutes | Cook Time: 3 hours

Directions

1. The first step is to ask your butcher to trim any excess fat if you want to. You can make this cut as lean as you want by trimming any excess fat on the top of the shoulder.
2. Make small 5-6 slits using a small paring knife and insert the garlic and cardamom into each slit.
3. A day before you’re planning to serve the American lamb roast is ideal to start marinating.
4. For the marinade: Mix all the ground spices, the ketchup, tomato paste, yogurt, pomegranate molasses, and olive oil in a bowl.
5. Now rub your lamb shoulder with this mixture all around, top and bottom.
6. Cover it and let it marinade overnight.
7. The next day, uncover the meat and don’t touch it.
8. Preheat the oven to 450 degrees F.
9. In the roasting pan, add in the whole spice around the shoulder.
10. Around the meat, arrange onions, cut in half. Also add a head of garlic, cut in half and some fresh herbs.
11. Finally pour in the stock around the meat.
12. Cover the meat with a layer of parchment paper and then a layer of aluminum foil.
13. At that point you’re ready to begin roasting.
14. Place the roasting pan in the oven at high heat for one hour, and then drop the oven to 375 degrees F.
15. Continue roasting until the lamb shoulder is tender and ready—about 23 minutes per pound. This roast took a little over 3 hours.
16. The lamb shoulder is ready when the meat falls apart and it has a beautiful golden top.
17. Uncover the roast and serve right away.
18. ENJOY