This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time.

Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.

    Advertisement
  • Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.

  • Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.

  • Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.

  • Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.

  • Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.

  • Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

Nutrition Facts

546 calories; protein 34.9g; carbohydrates 23.3g; fat 34.1g; cholesterol 134.5mg; sodium 190.2mg. Full Nutrition
Advertisement

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2012
What a delicious recipe! My husband, kids and I loved this lamb. Very tasty and so juicy. I highly recommend this recipe for those who like Moroccan style stews and lamb. I didn't have lamb chops only shoulder. I followed the recipe and pulled the lamb meat with a fork. This is now a family favorite! Read More
(10)
36 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/10/2012
What a delicious recipe! My husband, kids and I loved this lamb. Very tasty and so juicy. I highly recommend this recipe for those who like Moroccan style stews and lamb. I didn't have lamb chops only shoulder. I followed the recipe and pulled the lamb meat with a fork. This is now a family favorite! Read More
(10)
Rating: 5 stars
01/01/2017
We've made this a few times, and its excellent. We've used different cuts of lamb, from shoulder, to leg and they have all worked excellently. We've also done this recipe once in the slow-cooker/crockpot and with a longer cooking time, it comes out super tender! Read More
(9)
Rating: 5 stars
02/19/2017
This was great. The pomegranate juice inspired me to take a cue from Persian cuisine, so when preparing the braising sauce I (as the boss of my sauce) added cloves, a pinch of dried ginger and some Turkish pomegranate syrup. At the end, when making the reduction I added some more spices and salt to taste and splashed in some Merlot before boiling it down. I had thought the meat needed to be in just one layer in the oven, but it cooked down so much I wished that I had cooked more. @Chef John, you should start experimenting with pomegranate syrup! Read More
(7)
Advertisement
Rating: 5 stars
10/25/2012
Made this for my boyfriend. He loved it! Very tender and juicy. Paired it with butternut squash for a nice fall dinner. Read More
(6)
Rating: 5 stars
03/29/2016
This is my "go-to" special occasion recipe. All guests are always amazed and well fed! I serve with Moroccan Couscous recipe from All Recipe app for a complete meal. Well worth the time waiting for it cook! Read More
(4)
Rating: 5 stars
10/22/2015
Wow! The only thing I would do differently is start earlier because we were drooling all over the kitchen waiting for this dish to be done! I used an entire head of garlic (why not?) I used fresh juiced poms (lucky me - just happened to have them) and i forgot all about the honey at the end again because we were so impatient. I thickened the sauce with a tiny bit of cornstarch (also because of impatience) and forgot all about the pumpkin seeds too. Next time and there will be a next time I'll try the details. But for now there is not one tiny scrap left. The mint and the rosemary with the pomegranate was a magical and aromatic combo. I served it with a side of couscous and yellow lentils roasted yukon golds with dill and tabouli salad - not bad for a school night;-) Read More
(3)
Advertisement
Rating: 5 stars
01/20/2016
This was a fantastic recipe -- very rich and flavorful with an appealing complement of flavors. The presentation was equally wonderful. I must offer my compliments on the recipe instructions as well. Very clearly concisely written super easy to follow and accurate to the minute to the letter. Thanks so much for sharing this! Read More
(3)
Rating: 5 stars
12/09/2012
This recipe is awesome and other than getting the seeds out of the pomegranate it was pretty easy! Read More
(3)
Rating: 5 stars
12/06/2016
My mother-in-law made this for Christmas dinner a couple of years ago using a leg of lamb instead of chops. It was fantastic and so festive with the pomegranate seeds. I need to have this again! Read More
(3)
Advertisement