Accredited dietician, recipe developer and food stylist Amanda Maiorano shares an easy-to-make Easter show-stopper. Wow guests with this slow-roasted lamb shoulder with pomegranate and spiced honey glaze

Serves: 8–10
Prep time: 15 minutes
Cook time: 5 hours

Ingredients

– 3 garlic cloves, crushed 
– 2 tsp ground cinnamon 
– 2 tsp ground cumin 
– 1 tbsp dried oregano 
– 1 tsp paprika Zest and juice of 1 lemon 
– 1 tbsp extra virgin olive oil 
– Salt and pepper, to taste 
– 1.5-2 kg bone-in lamb shoulder 
– 2 red onions, cut into wedges 
– 750ml pomegranate juice 
– 2 tsp honey 
– 2 tsp apple cider vinegar 
– 1 tbsp corn flour

For the Saffron Rice 

– ¼ tsp saffron threads 
– 60ml hot water 
– 2 tbsp extra virgin olive oil
– ½ brown onion, finely chopped 
– 370g white basmati rice 
– 710ml chicken or vegetable stock 
– Salt, to taste

To Serve 

– 250g Greek yoghurt 
– 1 garlic clove, minced  
– Salt, to taste 
– 80g pomegranate seeds 
– 30g toasted pistachios, roughly chopped 
– Handful of fresh mint, finely chopped 
– Zest of 1 lemon 
– Warm flatbreads

Method 

For the Lamb 

(1) In a small bowl, mix the garlic, cinnamon, cumin, oregano, paprika, lemon zest, lemon juice, olive oil, salt and pepper to form a paste. Rub it all over the lamb. If time allows, cover and refrigerate for 24–48 hours for a deeper flavour, otherwise continue to step 2. 

(2) Preheat the oven to 160°C. Place the red onion wedges in a large baking tray or casserole dish, then place the lamb on top. Pour in the pomegranate juice and apple cider vinegar. Cover tightly with foil or a lid and roast for 4 hours, basting every 1.5 hours. 

(3) After four hours, carefully pour the cooking juices into a saucepan. Increase the oven temperature to 220°C, return the lamb (uncovered), and roast for another 20 minutes until lightly charred. 

(4) Meanwhile, place the saucepan with the reserved cooking juices over medium-high heat. Add the honey and simmer for 10 minutes. In a small bowl, mix 1 tbsp cornflour with 2 tbsp of the warm juices, whisking until smooth. Stir this back into the pan and whisk until the sauce thickens slightly. Strain for a smooth glaze. 

(5) For the gremolata, combine the pistachios, mint and lemon zest in a small bowl. 

(6) In a separate bowl, mix the yoghurt with the minced garlic, half the pomegranate seeds and a pinch of salt.

For the Saffron Rice 

(1) Place the saffron in a small bowl and cover with 60ml of hot water. Set aside for 5 minutes. 

(2) Rinse the rice under cold running water and drain well. 

(3) Heat the olive oil in a saucepan over medium heat. Add the onion and sauté for 8–10 minutes, until soft and caramelised. Add the rinsed rice and cook for 1 minute, stirring to coat the grains. 

(4) Pour in the saffron water, stock and salt. Stir to combine, bring to a boil for 30 seconds, then reduce the heat to low. Cover and cook for 15–20 minutes. 

(5) Turn off the heat and leave the rice covered for 10 minutes to absorb any remaining liquid. Fluff with a fork before serving.

To Serve 

Transfer the lamb to a serving platter and spoon over the glaze. Scatter with the gremolata and extra pomegranate seeds. Serve with garlicky yoghurt, saffron rice, and warm flatbreads

Wine Pairings 

Pair this dish with a medium-bodied red or a bright, textured white 

– Grenache or GSM Blend: Juicy and aromatic, complementing the spices and sweetness. Our pick: MMAD Vineyard Blewitt Springs Grenache, $75.

– Pinot Noir: Elegant and fruit-forward, balancing the richness of the lamb. Our pick: Golden Child Manic Monday Pinot Noir, $33.

– Chardonnay (lightly oaked or unoaked): A fresh, textural white that enhances the pomegranate glaze. Our pick: Dandelion Vineyards, Twilight of the Adelaide Hills Chardonnay, $28.

Tips & Tricks 

– Make ahead: Marinate the lamb up to 48 hours in advance for the best flavour. Remove it from the fridge 1 hour before cooking to bring it to room temperature. 

– Leftovers: Shred any extra lamb for sandwiches, wraps, or grain bowls. 

– No pomegranate juice? Swap with cranberry juice or a mix of red wine and orange juice for a similar depth of flavour. 

Want to see how it’s done? Check out our easy-to-follow video with Amanda here.