Roasted Lamb Shoulder With Pomegranate Sauce

Ingredients

• Servings: 4
• 1 (3 pound) bone-in lamb shoulder roast
• 2 teaspoons minced garlic
• kosher salt and ground black pepper to taste
• 2 pomegranates with the seeds removed
• 1/2 cup water
• 2 tablespoons balsamic vinegar
• 2 tablespoons turbinado sugar
• 1/4 teaspoon ground cinnamon

Recipe

• preheat the oven to 325 degrees f (165 degrees c). season the lamb roast with garlic, kosher salt and pepper. place in a roasting pan.
• bake the roast for 1hour in the preheated oven. while the roast is baking, combine the pomegranate seeds and water in a large saucepan. bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. press through a strainer to get as much juice as possible. you should have about 3/4 cup of juice.
• pour the juice from the pomegranate into a saucepan and bring to a boil. simmer over medium heat until reduced by half. remove from the heat and mix in the balsamic vinegar, sugar and cinnamon.
• after the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. continue to roast the lamb until the internal temperature has reached 180 degrees f (80 degrees c). remove from the oven and allow to rest for 20 minutes before carving and serving.