A long braise in the oven yields fork-tender results for a tough cut of lamb. Cinnamon, oregano, garlic and lemon infuse the lamb shoulder with Mediterranean aromas, while a final scattering of pomegranate arils provides a burst of color and crunch.

Jen Rose Smith
Source: EatingWell Magazine, March 2020

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Recipe Summary

active:
30 mins
total:
4 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Zest 1 lemon. Combine the zest, 5 garlic cloves, 3/4 teaspoon salt, oregano and cinnamon in a mortar and pestle or mini food processor and blend into a paste. Rub the mixture all over lamb and place in a 5 1/2-quart ovenproof pot with a tight-fitting lid (the lamb should fit with just a little space around the edges). Refrigerate for at least 2 hours or overnight.

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  • Preheat oven to 300 degrees F.

  • Squeeze the juice of the zested lemon over the lamb. Cut the remaining lemon in half and tuck around the lamb along with the remaining 5 garlic cloves, potatoes and onion. Sprinke the vegetables with the remaining 1/2 teaspoon salt. Pour water around the lamb in the pot.

  • Cut a piece of parchment paper a bit larger than the pot. Wet the parchment and use it to cover the lamb and vegetables, crumpling and tucking it down around the edges. Braise the lamb until fork-tender, 4 to 5 hours.

  • Discard the parchment. Increase oven temperature to 425 degrees F. Baste the lamb with the pan juices and continue cooking until the top is browned, 10 to 15 minutes more.

  • Cover the pot and let stand for 15 minutes. Transfer the lamb to a serving platter along with the potatoes, onion and garlic. Sprinkle with pomegranate arils and parsley before serving.

Tips

Equipment: Parchment paper

Nutrition Facts

385 calories; protein 29.8g 60% DV; carbohydrates 14.4g 5% DV; exchange other carbs 1; dietary fiber 1.9g 8% DV; sugars 3.1g; fat 22.7g 35% DV; saturated fat 9.3g 47% DV; cholesterol 111.4mg 37% DV; vitamin a iu 164.4IU 3% DV; vitamin c 13.9mg 23% DV; folate 38.8mcg 10% DV; calcium 49.6mg 5% DV; iron 3mg 17% DV; magnesium 42.2mg 15% DV; potassium 587.8mg 17% DV; sodium 448.5mg 18% DV.