Slow Roast Shoulder of Lamb with Pomegranate Molasses


Slow Roast Shoulder of Lamb with Pomegranate Molasses

Yes I did say I was going to eat less meat in January but I had this on New Year’s Eve so ha! It’s allowed. We decided to stay in this year; basically I’ve had it with NYE, we’re through. Done. Kaput. What I mean to say is that I’m done with going out on NYE – there’s literally no worse way to start a fresh year than waking up in The World of Pain. I still managed to consume a fair amount of cava, but at least I didn’t pay silly money for each glass, or wake up on someone else’s floor after a house party with a crick in my neck and a stranger breathing stale boozy morning breath in my face.

This year my boyfriend and I got steadily sozzled in our own home while this lamb shoulder roasted slowly until the meat was falling away from the bone. I found the recipe on Becky’s blog. Pom molasses has to be the perfect marinade for lamb, all sweet and sour; the edge bits get sticky and the onions and garlic break down into the gravy. It’s almost obscene, it’s so tasty.

We stuffed it into pitta breads with some very finely shredded cabbage and a salsa I made with tomatoes, onion and my mum’s incredible pickled chillies which are packed with coriander seeds. It was basically a really posh kebab and way better than anything I could have picked up around these parts as I staggered my way home after midnight.

Slow roast shoulder of lamb with pomegranate molasses

100ml pomegranate molasses
100ml water
3 large onions, thickly sliced
4 cloves garlic, finely sliced

Leave the lamb to marinade for a few hours in the pomegranate molasses. I made a few slits in the meat to allow the molasses to penetrate the meat and shoved a few slices of garlic into each slit.

Allow the meat to come up to room temperature before cooking. Preheat the oven to 150C.

Place the onions and garlic in the bottom of a large, oven proof lidded dish (or just cover your dish with foil, as I did). Place the lamb on top and pour over the pomegranate molasses, rubbing it into the lamb. Add the water, cover and place in the oven 3 hours for a 1kg joint (adding 20 minutes extra per 500g).

After this time, remove the lamb joint from the juices, pour the juices into a bowl and leave for half an hour to allow the fat to move to the top. Skim off the fat and discard it. Turn the oven up to 190C. Return the lamb and skimmed juice to the oven in a roasting tray. You can drizzle over some extra pomegranate molasses at this point. Cook for 30 minutes until the juices are bubbling and lamb is browned.

When cooked, pull the lamb apart and stuff into pitta breads, or whatever else you fancy. Make sure to get a good helping of that sticky sauce, too.

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    Reply Chris January 7, 2011 at 3:46 pm

    Awesome. I like how you didn’t go out on NYE but you still had a drunken kebab. Class.

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    Reply gastrogeek January 7, 2011 at 3:53 pm

    Oh my goodness me. We’re having some friends over for a bit of raan on Sunday. Although am tempted to do this instead now…

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    Reply oliver January 7, 2011 at 4:32 pm

    Woah, that looks amazing! Lamb when it gets to that point is so good when you can shred it with a fork.

    I was going for it with my effort but sadly didn’t happen. Will have to give this a go.

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    Reply Jenn AKA The Leftover Queen January 7, 2011 at 5:23 pm

    Looks delicious, and I am in total agreement, we never go out on NYE – way more fun (and safer) to enjoy at home! Happy New Year Helen!

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    Reply Rachel January 7, 2011 at 5:57 pm

    Amazing! I made pickled chillies with my Wahaca chillies and now must make this to go with them.

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    Reply Hand To Mouth January 7, 2011 at 10:40 pm

    Looks AMAZONG. Not cooked with pomegranate molasses yet. Can you get it in regular supermarkets?

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    Reply will January 8, 2011 at 9:20 am

    This is dirty good, love it. Can you post the recipe for the chillies some time?

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    Reply Helen January 8, 2011 at 9:24 am

    Hand to Mouth – Yeah you can get it in the specialist section of large supermarkets. Sainsbury’s definitely sell it.

    Will – Yeah sure. I’ll ask my mum for the recipe. I believe it is based on this recipe ( – the Jamie Oliver one posted by ‘Valmarg’

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    Reply Lizzie January 8, 2011 at 12:21 pm

    Next NYE I am coming round yours to eat THAT. It looks ace. I woke up on the floor on the 1st with only a vague memory of what had happened and an ENORMOUS amount of shame; no more, no more.

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    Reply Jonathan January 8, 2011 at 12:35 pm

    Probably the best sandwich I’ve seen in 2011 so far. Love pom molasses. Must use it more often. I’ll be making this once I’m back on meat in Feb.

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    Reply Rosana January 8, 2011 at 1:27 pm

    Hi Helen, great recipe. Thanks for your kind words on Twitter. I love pommegrate molasses. I buy them in Peckam, 2 bottles at time! I can get enough of it. It’s so versatile. Keep the recipes coming. Have a good day. Rosana

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    Reply Sally January 8, 2011 at 3:03 pm

    All my resolutions are out of the window since I read this account. Will make it as soon as I can get my hands on shoulder of lamb in one piece.

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    Reply Robert January 8, 2011 at 3:11 pm

    Looks very tasty and I do have a bottle of pomegranite molasses bought from a Turkish supermarket in London. The recipe makes a nice meal for a lazy Sunday roast with a difference.

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    Reply Ben January 9, 2011 at 6:51 pm

    Mine’s been in the oven for about 3.5 hours (it’s quite big) and looks great. Assume the water goes in at the start of cooking, BTW. Or did you mix with the molasses before the marinate?

    It’s already quite brown too so I may vary the last steps (skimming off fat indeed!). Wonder about cutting the sauce with something sharp as I’m going to have it plated rather than pitta’d. Tis very sweet. Maybe just a bit of lemon…?

    House smells amazing!

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    Reply Laura January 9, 2011 at 7:19 pm

    Can’t stop looking at that. Love your blog.

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    Reply Helen January 9, 2011 at 8:05 pm

    Hey Ben, yeah added water at start of cooking. Skimming fat – I know! Followed her recipe to the letter though and it was very tasty. Yeah it is quite sweet but I served mine with lemon dressed salad in the pitta and also the salsa was sharp as the chillies were pickled. So in short, yeah, bit of lemon.

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    Reply Ben January 9, 2011 at 8:48 pm

    I made a lemony Brussels sprout coleslaw just before Christmas. Would have gone with this perfectly! As it was, some sharp fried cabbage and mustardy cauliflower mash worked well.

  • Avatar
    Reply Helen January 9, 2011 at 8:49 pm

    Ooh that sprout slaw sounds a bit good! Might have to have a go at that myself. Glad the lamb turned out well tonight. Mmmmm sticky lamb.

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    Reply Food Urchin January 10, 2011 at 8:01 am

    Oh that’s just great Helen, there are some of us out there who are thinking very seriously….contemplating….. considering about making an effort to lose weight and you go and post this.


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    Reply KSalty January 12, 2011 at 2:07 pm

    Staying in on NYE so much better than going out – esp when lamb shoulder and Cava are involved (great minds!)
    Is pomegranate molasses hard to get hold of or do most Turkish shops stock it? Keep meaning to invest in a bottle!
    K x

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    Reply Helen January 12, 2011 at 2:12 pm

    Not difficult to get hold of at all. Specialist shops will have it yeah or you can get it in big branches of Sainsbury’s. Probably Waitrose I should think x

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    Reply Becky-Girl Interrupted Eating January 14, 2011 at 10:22 am

    Just back from a month off the internet . Glad to see the recipe worked out. Made it again over Christmas for the family great leftovers too . Happy New Year

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    Reply Leah January 18, 2011 at 9:22 pm

    That looks absolutely amazing. A while ago, I OD’d on lamb, but maybe it’s time to get back in the arena–with this recipe. The lamb and the fixin’s sound awesome.
    And I’m totally with you on the whole not going out on New Year’s thing. Why pay a lot of money to hang out with a bunch of amateurs, and possibly get arrested or in an accident on the way home? Yours sounds like a nice New Year’s Eve.

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    Reply tasteofbeirut January 19, 2011 at 5:52 am

    This dish caught my eye, since I cook with molasses day in and day out. I need to try it!

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    Reply Su-Lin January 20, 2011 at 3:42 pm

    I’m having this tonight! Woohoo!

  • Avatar
    Reply Helen January 20, 2011 at 3:44 pm

    woooohhooooo! woop woop! (shit I hope you like it…)

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