Slow-Roasted Lamb Shoulder with Pomegranate Molasses Glaze

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender slow-roasted lamb shoulder finished with a tangy and sweet pomegranate molasses glaze, inspired by Middle Eastern flavors. This Middle Eastern-inspired Hanukkah recipe, ready in about 215 minutes, pairs bone-in lamb shoulder, pomegranate molasses, 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.

Prep: 20 min Cook: 195 min Serves 8 Middle Eastern cuisine 480 cal/serving

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Ingredients

4 lbs bone-in lamb shoulder
1/4 cup pomegranate molasses
6 minced garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1 tsp smoked paprika
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
2 tbsp chopped fresh rosemary

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

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Instructions

Step 1: Preheat oven to 300°F. In a small bowl, whisk together 3 tbsp olive oil, 6 minced garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, 2 tsp salt, 1 tsp black pepper, and 2 tbsp chopped fresh rosemary.
Step 2: Rub the 4 lb bone-in lamb shoulder all over with the spice mixture, massaging thoroughly to coat evenly.
Step 3: Place the lamb in a roasting pan and cover loosely with foil; slow roast in the oven for 3 hours until the meat is very tender and falling off the bone.
Step 4: Remove the foil and brush 1/4 cup pomegranate molasses evenly over the lamb, then increase oven temperature to 425°F and roast uncovered for 15 minutes to caramelize the glaze.
Step 5: Let the lamb rest for 15 minutes before slicing and serving, spooning any pan juices over the top.