Slow-cooked, spiced, and full of flavour, this lamb shoulder with pomegranate sauce and fresh herbs is a lesson in slowing things down, both in the kitchen and in the way we nourish ourselves.
I’ve paired seasonal lamb shoulder with warming spices and cooked it low and slow until it’s melt-in-your-mouth tender. Why slow cook? It helps break down tough connective tissue, improves digestibility, and deepens the flavour in every bite.
The cooling yoghurt and pomegranate sauce is inspired by the rich, fruity flavour of @remedydrinks Pomegranate Kombucha. Both the lamb and @remedydrinks Kombucha share the benefits of traditional preparation. A long slow Remedy Fermentation process over 30 days is a bit like slow cooking – it takes time, but the reward is flavour and functional nutrition.
Pomegranate is rich in antioxidants, and paired with natural yoghurt, it supports gut health, balances the richness of the lamb, and lifts the dish with brightness and acidity.
Serve with fresh herbs and a side of chilled Remedy Pomegranate Kombucha – this is the kind of meal that reminds us that food is oh so nourishing and comforting, and flavour doesn’t need to be rushed.
SPICED SLOW COOKED LAMB SHOULDER WITH POMEGRANATE YOGHURT DRESSING
Serves 6
Gluten free
2kg lamb shoulder, bone in
3 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
2 tsp sweet paprika
3 tbsp extra virgin olive oil
2 red onions, halved
2 cups beef stock
½ cup freshly picked mint leaves
½ cup fresh picked parsley leaves
½ cup fresh pomegranate seeds
Sea salt and black pepper
Pomegranate yoghurt dressing:
½ cup Greek yoghurt
1 tsp pomegranate molasses
2 tsp extra virgin olive oil
2 tsp honey
Bring the lamb shoulder out of the fridge 30-45 minutes prior to cooking to allow it to come to room temperature. Heat oven to 160C. Combine cumin, cinnamon, coriander and paprika in a bowl with a good pinch of sea salt and black pepper and mix. Rub all over the lamb shoulder to create a crust. Heat a large (30cm) flame proof casserole dish on high heat, add extra virgin olive oil to coat the pan, then place the lamb, fat side, down into the oil and brown off around 5-6 minutes, flip and repeat. Turn off the heat, add onions to the pan and pour in the stock (you can use water if you do not have stock on hand). Cover with a double layer of foil sealed tightly or (pending depth of your pot and size of the lamb shoulder) a lid. Place in the oven to cook for 6 hours. Check liquid throughout to ensure it has not dried up, add additional stock or water, if the liquid is low. Whilst the lamb is cooking, prepare the pomegranate yoghurt dressing. Combine all ingredients in a bowl and whisk to combine. Check for seasoning and then set aside. Once the lamb is cooked remove the shoulder from the pot and pour the gravy into a heat proof jug. Place the shoulder back into the pan and using forks, pull the meat from the bone. Top with some of the pomegranate yoghurt (leave some on the side in a small pot for people to help themselves to), herbs and finish with the pomegranate seeds. Season with salt and pepper and serve with your favourite vegetable sides.
