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Prep Time:30 minsAdditional Time:3 hrs 30 minsTotal Time:4 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:3 hrs 30 minsTotal Time:4 hrsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:3 hrs 30 mins
Additional Time:
3 hrs 30 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
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Ingredients
2lemons, divided
10clovesgarlic, divided
1 ¼teaspoonssalt, divided
½teaspoondried oregano or 1 teaspoon chopped fresh
¼teaspoonground cinnamon
1 (3 pound) bone-in lamb shoulder roast, trimmed
1mediumonion, peeled and quartered with root end intact
3cupswater
½cuppomegranate arils
¼cupchopped fresh parsley
DirectionsZest 1 lemon. Combine the zest, 5 garlic cloves, 3/4 teaspoon salt, oregano and cinnamon in a mortar and pestle or mini food processor and blend into a paste. Rub the mixture all over lamb and place in a 5 1/2-quart ovenproof pot with a tight-fitting lid (the lamb should fit with just a little space around the edges). Refrigerate for at least 2 hours or overnight.Preheat oven to 300 degrees F.Squeeze the juice of the zested lemon over the lamb. Cut the remaining lemon in half and tuck around the lamb along with the remaining 5 garlic cloves, potatoes and onion. Sprinke the vegetables with the remaining 1/2 teaspoon salt. Pour water around the lamb in the pot.Cut a piece of parchment paper a bit larger than the pot. Wet the parchment and use it to cover the lamb and vegetables, crumpling and tucking it down around the edges. Braise the lamb until fork-tender, 4 to 5 hours.Discard the parchment. Increase oven temperature to 425 degrees F. Baste the lamb with the pan juices and continue cooking until the top is browned, 10 to 15 minutes more.Cover the pot and let stand for 15 minutes. Transfer the lamb to a serving platter along with the potatoes, onion and garlic. Sprinkle with pomegranate arils and parsley before serving.TipsEquipment: Parchment paperOriginally appeared: EatingWell Magazine, March 2020
Directions
Zest 1 lemon. Combine the zest, 5 garlic cloves, 3/4 teaspoon salt, oregano and cinnamon in a mortar and pestle or mini food processor and blend into a paste. Rub the mixture all over lamb and place in a 5 1/2-quart ovenproof pot with a tight-fitting lid (the lamb should fit with just a little space around the edges). Refrigerate for at least 2 hours or overnight.Preheat oven to 300 degrees F.Squeeze the juice of the zested lemon over the lamb. Cut the remaining lemon in half and tuck around the lamb along with the remaining 5 garlic cloves, potatoes and onion. Sprinke the vegetables with the remaining 1/2 teaspoon salt. Pour water around the lamb in the pot.Cut a piece of parchment paper a bit larger than the pot. Wet the parchment and use it to cover the lamb and vegetables, crumpling and tucking it down around the edges. Braise the lamb until fork-tender, 4 to 5 hours.Discard the parchment. Increase oven temperature to 425 degrees F. Baste the lamb with the pan juices and continue cooking until the top is browned, 10 to 15 minutes more.Cover the pot and let stand for 15 minutes. Transfer the lamb to a serving platter along with the potatoes, onion and garlic. Sprinkle with pomegranate arils and parsley before serving.TipsEquipment: Parchment paper
Zest 1 lemon. Combine the zest, 5 garlic cloves, 3/4 teaspoon salt, oregano and cinnamon in a mortar and pestle or mini food processor and blend into a paste. Rub the mixture all over lamb and place in a 5 1/2-quart ovenproof pot with a tight-fitting lid (the lamb should fit with just a little space around the edges). Refrigerate for at least 2 hours or overnight.
Preheat oven to 300 degrees F.
Squeeze the juice of the zested lemon over the lamb. Cut the remaining lemon in half and tuck around the lamb along with the remaining 5 garlic cloves, potatoes and onion. Sprinke the vegetables with the remaining 1/2 teaspoon salt. Pour water around the lamb in the pot.
Cut a piece of parchment paper a bit larger than the pot. Wet the parchment and use it to cover the lamb and vegetables, crumpling and tucking it down around the edges. Braise the lamb until fork-tender, 4 to 5 hours.
Discard the parchment. Increase oven temperature to 425 degrees F. Baste the lamb with the pan juices and continue cooking until the top is browned, 10 to 15 minutes more.
Cover the pot and let stand for 15 minutes. Transfer the lamb to a serving platter along with the potatoes, onion and garlic. Sprinkle with pomegranate arils and parsley before serving.
Tips
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)385Calories23gFat14gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
