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Royal Pomegranate-Glazed Lamb Shoulder with Pistachio Crust and Thyme Jus

A show-stopping roast lamb shoulder with a sweet-tart pomegranate glaze, crunchy pistachio crust, and aromatic thyme jus.

  • Total Time: 3 hours 40 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 5 lb bone-in lamb shoulder
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 large onion, sliced
  • 6 cloves garlic, smashed
  • 1 cup beef stock
  • 1/2 cup pomegranate juice
  • 1/3 cup pomegranate molasses
  • 2 tbsp honey
  • For the Pistachio Crust:
  • 1/2 cup shelled pistachios, finely chopped
  • 2 tbsp breadcrumbs
  • 1 tbsp fresh thyme leaves
  • 1 tbsp olive oil
  • For the Thyme Jus:
  • 1 cup beef stock
  • 2 tbsp pomegranate molasses
  • 1 tbsp honey
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste

Instructions

  1. 1. Preheat oven to 325°F (165°C).
  2. 2. Season lamb shoulder: rub with olive oil, salt, pepper, smoked paprika, and cumin.
  3. 3. Place sliced onion and smashed garlic in a roasting pan. Set lamb on top.
  4. 4. Combine beef stock, pomegranate juice, pomegranate molasses, and honey. Pour around the lamb.
  5. 5. Roast uncovered for 2.5–3 hours, basting every 30 minutes, until tender and internal temp reaches 165°F.
  6. 6. While lamb roasts, make pistachio crust: mix pistachios, breadcrumbs, thyme, and olive oil. Set aside.
  7. 7. In the last 20 minutes of roasting, remove lamb from oven, pat crust mixture onto the top, and return to oven.
  8. 8. Increase oven to 400°F and roast 15–20 minutes until crust is golden.
  9. 9. Remove lamb, tent with foil, rest 15 minutes.
  10. 10. Meanwhile, make thyme jus: pour pan drippings into a saucepan, add stock, pomegranate molasses, honey, and thyme. Simmer until reduced by half; season.
  11. 11. Slice lamb and serve with thyme jus.

Notes

Resting the lamb is essential for juicy meat. Adjust sweetness of jus to taste.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 20 minutes
  • Method: Main Course
  • Cuisine: Middle Eastern

Nutrition

  • Calories: 680
  • Sugar: 18g
  • Fat: 45g
  • Carbohydrates: 22g
  • Protein: 48g