Slow-Roasted Lamb Shoulder with Date and Pomegranate Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender slow-roasted lamb shoulder finished with a sweet and tangy glaze of dates and pomegranate, celebrating ancient Mediterranean flavors. This Mediterranean-inspired Hanukkah recipe, ready in about 270 minutes, pairs lamb shoulder, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, 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.

Ingredients

• 4 pounds lamb shoulder
• 3 tbsp olive oil
• 6 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp salt
• 1 tsp black pepper
• 12 large pitted dates
• 1/4 cup pomegranate molasses
• 1/2 cup water
• 1/4 cup fresh pomegranate seeds
• 2 tbsp chopped fresh mint leaves

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 275°F. In a small bowl, combine 3 tbsp olive oil, 6 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp salt, and 1 tsp black pepper. Rub this spice mixture evenly over a 4-pound lamb shoulder.
2. Step 2: Place the lamb shoulder in a roasting pan, cover tightly with foil, and slow-roast in the oven for 4 hours until the meat is fork-tender and falling apart.
3. Step 3: While the lamb cooks, combine 12 pitted dates, 1/4 cup pomegranate molasses, and 1/2 cup water in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally, until the dates soften and the mixture thickens into a syrupy glaze.
4. Step 4: Remove the lamb from the oven and increase oven temperature to 425°F. Brush the date-pomegranate glaze evenly over the lamb and roast uncovered for an additional 15 minutes until sticky and caramelized.
5. Step 5: Transfer the lamb to a serving platter, sprinkle with 1/4 cup fresh pomegranate seeds and 2 tbsp chopped fresh mint leaves for a bright finish. Serve warm as a centerpiece dish honoring Mediterranean heritage.