Slow-Simmered Lamb with Toasted Pine Nuts and Pomegranate Molasses

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender lamb slowly cooked with warm spices, finished with toasted pine nuts and a drizzle of tangy pomegranate molasses for a rich Lebanese-inspired entrée. This lebanese-inspired lamb (mediterranean) ready in about 150 minutes pairs lamb shoulder, cut into 2-inch chunks, olive oil, large yellow onion, finely chopped 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.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch chunks
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp tomato paste
• 2 cups water
• 1/4 cup pine nuts
• 2 tbsp pomegranate molasses
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs lamb shoulder chunks and brown on all sides for about 6-8 minutes, stirring occasionally until deeply caramelized. Remove lamb and set aside.
2. Step 2: Reduce heat to medium and add 1 large finely chopped yellow onion to the pot. Sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cinnamon, 1 tsp ground allspice, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper to the onion mixture. Stir for 30 seconds until spices release their aroma.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until paste darkens slightly.
5. Step 5: Return the browned lamb to the pot and pour in 2 cups water. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until lamb is fork-tender.
6. Step 6: While lamb cooks, toast 1/4 cup pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant, about 3-4 minutes. Set aside.
7. Step 7: When lamb is tender, uncover and increase heat to medium-high to reduce any excess liquid for 5 minutes. Stir in 2 tbsp pomegranate molasses and 2 tbsp chopped fresh parsley.
8. Step 8: Serve lamb sprinkled with toasted pine nuts and an extra drizzle of pomegranate molasses if desired.