Lamb in Pomegranate Sauce with Mint

Main Dishes | European cuisine

⏳ Time

3 hours 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamb in Pomegranate Sauce with Mint

Ingredients

Lamb Shoulder - 2 lbs
Rosé Dry Wine - 8 fl oz
Black Pomegranate Molasses - 1 piece
Black Pomegranate Molasses - 4 fl oz
Lemon - ½ piece
Vegetable Oil - 2 tablespoons
Dried Rosemary - 2 tablespoons
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Lightly crush half of the pomegranate seeds to release the juice.

Step 2

Make small cuts in the meat and fill them with the prepared pomegranate seeds along with the juice.

Step 3

Rub the meat with salt, pepper, and crushed mint, drizzle with lemon juice, and pour over the wine. Cover and marinate for 1–2 hours, turning the meat occasionally.

Step 4

Transfer the prepared lamb to a roasting pan with heated oil and roast at 250°C until a golden crust forms. Then reduce the heat to 170°C, add the marinade and pomegranate juice, cover the roasting pan with a lid or foil, and braise the lamb for 2–3 hours, occasionally basting with the juices that form.

Step 5

Once the lamb is cooked, separate the meat from the bones, slice it into thick pieces, and warm it in the sauce that formed during braising.

Step 6

When serving, arrange the slices of lamb on a plate, drizzle with the sauce, and sprinkle with the remaining pomegranate seeds. Serve with boiled rice and herbs.