This dish is an absolute game-changer and will redefine your culinary experience with lamb, even if you’re not typically a fan of lamb (which I am not!). The combination of lamb, vibrant pomegranate, lemon, and honey creates an extraordinary flavour that ensures you won’t have leftovers. This is hands down my go-to Friday night main dish when I am short on time but still want to impress.

For Rosh Hashanah, pomegranate is one of the most beloved simanim, its abundance of seeds symbolising the prayer that our merits be as numerous as the seeds within. This dish also echoes the words of Ezra, who, when the people celebrated Rosh Hashanah upon returning from exile, instructed them to “eat rich foods and drink sweet drinks, and send portions to those who have nothing prepared, for the day is holy to our Lord” (Nehemiah 8:10). The pairing of slow-cooked lamb, with the brightness of pomegranate brings both symbolism and Torah to the table on Rosh Hashanah.

MUST: That said, though there is close to no work involved, it does require some planning ahead—from making sure the butcher has the right cut, to marinating for 12–24 hours (though on occasion it has been more like two days!) and then cooking time of up to 5 hours at low temperature, which often means your oven is out of action for a big chunk of time.

You will need to start this recipe a day before you plan on serving it. The lamb needs to marinate for twelve hours but not more than 24, and you will need to cook it for 4–5 hours. On the plus side, it requires minimum intervention from you.

INGREDIENTS:

• 3 kg bone-in shoulder of lamb (or two 1.5 kg bone-in shoulders of lamb)
• 12 garlic cloves, roughly chopped
• 1 teaspoon Sea-salt flakes
• 150 ml (2/3 cup) pomegranate molasses
• 150 ml (2/3 cup) honey
• 60 ml (1/4 cup) olive oil
• 240 ml (1 cup) fresh lemon juice (from about 5 lemons)

METHOD:

1. Prepare the marinade: In a super large resealable plastic bag—or alternatively, a large roasting tin—add the garlic along with the pomegranate molasses, honey, olive oil, and lemon juice. Mix well.
2. Add the lamb: Place the lamb inside the bag or tin, coating it well in the marinade. Seal well and refrigerate for 12–24 hours, mixing occasionally to ensure the marinade is doing its job.
3. Bring to room temperature: Remove the lamb from the fridge and allow it to come to room temperature.
4. Preheat the oven: Heat the oven to 200°C (400°F).
5. Roast the lamb: Place the lamb and all of the marinade into a roasting tin. Cover very tightly with foil. Place in the oven and immediately reduce the temperature to 160°C (325°F).
6. Slow cook: Cook for 4–5 hours, basting with the juices every so often. The lamb is done when it pulls apart easily with a fork.
7. Serve: Shred the lamb and serve it warm with all the pan juices.

MAKE AHEAD:

In truth, the lamb is best cooked on the day it is served. I tend to make it first thing in the morning for a nighttime meal. It can be prepared the day before, stored in the fridge in all its juices, reheated gently covered in the oven, and shredded just before serving.