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Mediterranean Roast Lamb Shoulder with Balsamic Citrus Marinade and Pomegranate Glaze Recipe

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4.3 from 6 reviews

This Mediterranean-style Lamb Shoulder Recipe is a perfect centerpiece for Christmas, holidays, or any special main course occasion. Featuring a tender, slow-roasted lamb shoulder infused with garlic, fresh rosemary, and a tangy balsamic-citrus marinade, it results in succulent, melt-in-your-mouth meat. Finished with a vibrant pomegranate glaze that adds a fresh, slightly sweet and herbal touch, this recipe ensures a flavorful and impressive roast that is sure to delight your guests.

  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings

Ingredients

Lamb Shoulder

  • 6-8 pound lamb shoulder
  • 6 cloves garlic, cut in half
  • 3 sprigs fresh rosemary, leaves only
  • 1 cup balsamic vinegar
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1/2 cup citrus juice (orange and/or lemon)
  • 1/3 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning or oregano
  • 1 teaspoon chili flakes
  • 2 onions, cut into discs
  • 6 cloves garlic, smashed whole
  • 2 sprigs rosemary
  • 1 cup stock (vegetable, chicken, or beef)

Pomegranate Glaze

  • 1 1/2 cup pomegranate arils (from 2 pomegranates)
  • 1/4 cup citrus juice (orange and/or lemon)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh herbs (parsley and thyme), finely chopped
  • 1/2 teaspoon salt

Instructions

  1. Preheat and Prepare Roasting Pan: Preheat your oven to 400 degrees F (200 degrees C). Line a large roasting pan first with aluminum foil, then place a sheet of parchment paper over it to prevent sticking and make cleanup easier.
  2. Layer Aromatics: Arrange onion slices, whole smashed garlic cloves, and fresh rosemary sprigs evenly on the bottom of the roasting pan. This will serve as an aromatic bed for the lamb and help infuse flavor throughout roasting.
  3. Make the Marinade: In a small bowl, combine balsamic vinegar, citrus juice, olive oil, citrus zests, salt, pepper, paprika, garlic powder, Italian seasoning, and chili flakes. Mix thoroughly to form a flavorful marinade.
  4. Prepare Lamb Shoulder: Using a sharp knife, make small incisions or slits all over the lamb shoulder. Insert the halved garlic cloves and rosemary leaves into these slits to infuse the meat with deep herbal and garlic aromas during roasting.
  5. Marinate Lamb: Place the lamb shoulder on top of the onion and garlic bed in the roasting pan, fat side up. Drizzle the prepared balsamic marinade generously over the lamb, massaging and rubbing it into all sides of the meat to coat thoroughly.
  6. Add Stock and Seal Pan: Pour 1 cup of stock around the lamb in the pan, not over it, to keep the bottom moist and aid in slow cooking. Cover the roasting pan with a layer of parchment paper, then tightly seal with aluminum foil to lock in steam and flavors.
  7. Roast the Lamb: Place the pan in the oven and roast at 400 degrees F for 1 hour to develop a crust. Then reduce the oven temperature to 350 degrees F (175 degrees C) and continue roasting for an additional 2 to 2.5 hours, until the meat is very tender. Flip the pan halfway through the cooking time to ensure even roasting.
  8. Rest the Lamb: Once done, remove the lamb from the oven and keep it covered with foil for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a moist, succulent roast.
  9. Prepare Pomegranate Glaze: While the lamb rests, combine pomegranate arils, citrus juice, olive oil, fresh chopped parsley and thyme, and salt in a bowl. Mix gently to create a fresh, tangy glaze.
  10. Serve: Transfer the rested lamb shoulder to a serving platter and drizzle generously with the pomegranate glaze. Serve warm to enjoy the burst of flavor complementing the tender roast.

Notes

  • Use a sharp knife to make small incisions in the lamb to avoid tearing the meat excessively.
  • Make sure to flip the pan halfway through roasting to promote even cooking and browning.
  • Letting the lamb rest before slicing helps keep it juicy and tender.
  • The pomegranate glaze can be prepared ahead and refrigerated for up to 24 hours.
  • Adjust chili flakes according to your preferred spice level.
  • This roast pairs wonderfully with roasted vegetables or a fresh Mediterranean salad.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course, Roast
  • Method: Roasting
  • Cuisine: Mediterranean

Find it online: https://dishiary.com/mediterranean-roast-lamb-shoulder-with-balsamic-citrus-marinade-and-pomegranate-glaze-recipe/