Recipe Provided By"House of Nash Eats"
4 hrs 15 min
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cinnamon
- 1/2 teaspoon cumin
- 4 to 4-1/2 pounds bone-in American Lamb shoulder
- 4 to 5 cloves garlic, sliced
- 4 to 5 sprigs fresh rosemary
- 1 onion, roughly chopped
- 2 cups pomegranate juice
- 1/3 cup apricot preserves
- 2 tablespoons pomegranate seeds, for garnish
- 1/2 bunch cilantro, chopped, for garnish
In a small bowl, combine salt, paprika, pepper, cinnamon, and cumin; rub all over lamb shoulder. Place American Lamb into a large pan or roasting dish; scatter garlic and rosemary on top.
Let the lamb sit at room temperature for 1 hour before cooking. Scatter onion around the meat. In a separate bowl, whisk together pomegranate juice and apricot preserves; pour into the pan around lamb for a braising liquid. Cover pan tightly with foil; roast at 325 degrees F for 4 to 4-1/2 hours. The lamb shoulder is done when you can easily pull the meat apart with two forks.
For the Pomegranate Apricot Glaze: At the 3-1/2 to 4-hour mark, remove the roast from the oven. Remove foil; carefully pour off the liquid into a fat separator. Add just the lamb juices with pomegranate juice and apricot preserves to a medium saucepan. Re-cover the meat; return to the oven. Meanwhile, bring the liquid to a boil over medium-high heat until reduced by 1/3 to 1/2 and it becomes syrupy about 20 minutes.
When the lamb is done, remove it from the oven; pour half of the glaze over the meat. Use two forks to pull the tender meat away from the bones; shred in the glaze. Transfer shredded lamb to a serving platter; scatter with pomegranate seeds for garnish. Cover and keep warm until ready to serve. Serve with cilantro and remaining glaze.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest