Slow-Cooked Lamb with Sumac and Pomegranate Molasses

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder slow-cooked with aromatic Middle Eastern spices, finished with a tangy pomegranate molasses glaze and a sprinkle of sumac. This Middle Eastern-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Middle Eastern cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Heat 3 tbsp olive oil in a large oven-safe pot over medium heat. Add 1 large thinly sliced onion and 4 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
  2. Step 2: Rub 2 lbs lamb shoulder with 1 1/2 tsp salt, 1 tsp black pepper, 2 tsp ground cumin, 2 tsp ground coriander, and 1 tsp ground cinnamon. Brown lamb in the pot for 4 minutes per side until golden.
  3. Step 3: Add 1 cup chicken broth and 3 tbsp pomegranate molasses to the pot, stirring to combine and deglaze the bottom. Cover and transfer to oven; cook for 3 hours until lamb is tender and falling apart.
  4. Step 4: Remove lamb from oven, transfer to a serving dish, and drizzle with 1 tbsp sumac and 1/4 cup chopped fresh parsley. Spoon some of the cooking juices over the meat before serving.

Frequently asked questions

How long does Slow-Cooked Lamb with Sumac and Pomegranate Molasses take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lamb with Sumac and Pomegranate Molasses?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Lamb with Sumac and Pomegranate Molasses?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lamb with Sumac and Pomegranate Molasses for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Lamb with Sumac and Pomegranate Molasses?

Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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