Equipment
* optional
Ingredients
Lamb and Marinade
- 2000 g bone-in lamb shoulder, trimmed of excess hard fat
- 60 ml olive oil
- 60 ml pomegranate molasses
- 30 g garlic, minced
- 10 g fresh rosemary, finely chopped
- 10 g fresh thyme, finely chopped
- 20 g salt
- 5 g black pepper, freshly ground
- 5 g ground cumin
Braising Liquid
- 500 ml chicken stock
Garnish and Serving
- 250 g plain whole milk yogurt, chilled
- 100 g pomegranate seeds
- 150 g fuyu persimmon, firm but ripe
- 10 g fresh mint, leaves picked
Nutrition (per serving)
Method
In a mixing bowl, whisk together the olive oil, pomegranate molasses, minced garlic, finely chopped rosemary, finely chopped thyme, salt, black pepper, and ground cumin to create a thick, highly seasoned wet rub.
Using a chef knife, score the fat cap of the lamb shoulder in a crosshatch pattern, cutting just through the fat but not deeply into the meat. Massage the wet rub aggressively all over the lamb, ensuring it gets into the scored fat and all crevices.
Place the coated lamb in a roasting pan, cover tightly, and refrigerate overnight, or for a minimum of 12 hours, to allow the flavors to penetrate the dense muscle fibers.
Preheat the oven to 160C (320F). Remove the lamb from the refrigerator and let it sit at room temperature for 1 hour to take the chill off before roasting.
Lift the lamb, place a roasting rack in the pan, and set the meat on top. Pour the chicken stock into the bottom of the roasting pan, being careful not to wash the marinade off the meat. Cover the entire pan tightly with a double layer of aluminum foil to trap the steam.
Roast the lamb in the preheated oven for 4 hours. The meat must reach an internal temperature of at least 93C (200F) for the collagen to fully break down into tender gelatin.
Remove the pan from the oven and carefully peel back the foil to avoid escaping steam. Increase the oven temperature to 220C (430F). Return the uncovered lamb to the oven and roast for an additional 25 to 30 minutes to render the remaining surface fat and create a sticky, dark caramelized crust.
Transfer the lamb carefully to a cutting board. Tent loosely with a fresh sheet of foil and let it rest for 30 minutes. This allows the boiling juices inside the meat to settle and redistribute.
While the meat rests, prepare the garnishes. Slice the top off the fuyu persimmon, cut it in half, and slice into thin half-moons. Pick the fresh mint leaves.
To serve, spread the chilled yogurt across the base of a large serving platter. Using two forks, pull the lamb into large, rustic chunks and pile them over the yogurt. Scatter the sliced persimmons, pomegranate seeds, and fresh mint leaves over the meat. Spoon a few tablespoons of the degreased pan juices over the top.
Chef's Notes
- Always score the fat cap of the lamb. This exposes more surface area, allowing the heavy molasses marinade to penetrate deeper while simultaneously giving the fat channels to render out during the long cook.
- Do not skip covering the pan tightly with foil. The trapped steam acts as a braise, which is essential for breaking down the tough connective tissues in a working muscle like the shoulder.
- Fuyu persimmons are ideal for this application because they can be eaten while still firm and crisp. Avoid Hachiya persimmons, which must be incredibly soft and gelatinous to remove their astringency, as they will turn to mush when sliced.
- To easily degrease the pan juices, pour the liquid from the roasting pan into a tall, narrow heatproof jug while the lamb rests. The fat will rapidly rise to the top, allowing you to spoon the rich, dark, flavorful roasting juices from underneath.
Storage
Refrigerator: 4 days — Store the lamb and yogurt separately. Do not store with fresh fruit garnish.
Freezer: 2 months — Freeze the shredded lamb and pan juices in an airtight container. Do not freeze the fresh fruit or yogurt.
Reheating: Reheat lamb in a covered oven-safe dish at 150C with a splash of water until steaming hot, then garnish fresh.
