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.

Source: EatingWell Magazine, March 2020


Recipe Summary

30 mins
4 hrs


Ingredient Checklist


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.

  • 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.


Equipment: Parchment paper

Nutrition Facts

3 oz. lamb and 1/2 cup vegetables & sauce
385 calories; protein 29.8g; carbohydrates 14.4g; dietary fiber 1.9g; sugars 3.1g; fat 22.7g; saturated fat 9.3g; cholesterol 111.4mg; vitamin a iu 164.4IU; vitamin c 13.9mg; folate 38.8mcg; calcium 49.6mg; iron 3mg; magnesium 42.2mg; potassium 587.8mg; sodium 448.5mg.