Nigella Lamb Pomegranate

Nigella’s Lamb Shoulder with Pomegranate is made with lamb shoulder, shallots, garlic, carrot, Maldon sea salt, fresh mint, and pomegranate. This delicious lamb recipe creates a hearty dinner that takes about 9 hours and 10 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 1 shoulder of lamb (approx 2½ kg / 5½ lb)
• 4 shallots, halved (unpeeled)
• 6 cloves garlic
• 1 carrot, peeled and halved
• Maldon sea salt flakes (or kosher salt)
• 1 small handful freshly chopped mint
• 1 pomegranate

How To Cook Lamb Pomegranate:

1. Preheat the oven: Preheat to 140°C/120°C Fan/gas mark 1/275ºF.
2. Brown the lamb: Place the lamb fat-side down in a large roasting tin over medium heat on the hob. Brown the middle of the lamb, then set aside.
3. Cook the vegetables: In the same tin, add the shallots, garlic, and carrot. Sprinkle with salt and cook for a couple of minutes.
4. Add boiling water and lamb: Pour 500ml (2 cups) of boiling water into the tin, place the lamb fat-side up, and let the liquid bubble. Cover with foil.
5. Slow roast: Put the tin into the oven and leave to cook for 8-12 hours, depending on when you need it. For faster cooking, set the oven to 170°C/150°C Fan/gas mark 3/325ºF and roast for about 5 hours.
6. Shred the lamb: About an hour before serving, take the lamb out. Shred the meat with forks on a large plate, as it should fall apart easily.
7. Add mint and pomegranate: Sprinkle the lamb with extra Maldon salt, fresh mint, and pomegranate seeds. For the seeds, simply cut the pomegranate in half and bash the back with a wooden spoon to release them.
8. Finish with pomegranate juice: Squeeze the juice from the other half of the pomegranate over the warm shredded lamb. Serve warm.

Recipe Tips

• Brown the Lamb Well: Ensure you brown the lamb fat-side down in the roasting tin to develop a rich, deep flavor before slow roasting.
• Check the Liquid Level: Keep an eye on the liquid in the roasting tin. Add more boiling water if it evaporates too much during cooking to keep the lamb moist.
• Use Fresh Mint: For the best flavor, use fresh mint for garnishing rather than dried mint.
• Pomegranate Seed Trick: To easily remove pomegranate seeds, hold the pomegranate half over a bowl and tap the back with a wooden spoon.
• Let It Rest: Allow the lamb to rest for an hour after cooking to ensure it’s tender and easy to shred.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover lamb pomegranate shoulder cool down to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge. It will stay fresh for up to 3 days.
• Freeze: Allow lleftover lamb pomegranate to cool completely before placing it in a freezer-safe container. It can be frozen for up to 3 months. When ready to use, thaw it in the fridge overnight before reheating.
• Reheating: To reheat, place the leftover lamb pomegranate in an oven-safe dish, cover with foil, and warm in a 150°C/300°F oven for about 20 minutes until heated through.

Nutrition Facts

Serving Size: 1 serving (approx. 250g)

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 120mg
• Sodium: 500mg
• Potassium: 600mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 30g

Try More Nigella Recipe:

• Nigella Lamb Kofta
• Nigella Lawson Lamb Curry
• Nigella Ginger Ham
• Nigella Butterflied Lamb Recipe
• Nigella Lamb Tagine Slow Cooker
• Nigella Lamb Ragu