Slow Cooker Lamb Shoulder with Pomegranate Molasses
, Updated Nov 25, 2024
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Give your taste buds a treat with my slow cooker lamb shoulder with pomegranate molasses. This simple crockpot lamb recipe uses just a handful of ingredients to create fall-apart tender lamb in a richly delicious gravy with the unmistakable sweet-tart flavor of pomegranate molasses.
Want to try something a little bit different with your shoulder of lamb? You have come to the right place – this lamb shoulder with pomegranate molasses recipe is packed with flavor, uses only a handful of ingredients and hardly any prep. Yup, your slow cooker does all the work here, saving energy into the bargain, while you go about your day. Can’t get much better than that!
By the end of the cooking time the lamb will be so tender you can easily pull it apart with two forks. I love serving this lamb over couscous or with a tabbouleh salad but it is just as tasty served in a wrap or flatbread. A great option for a family Sunday roast or a relaxed dinner with friends.
Why you will LOVE this lamb shoulder recipe (as much as we do)
- SO EASY – simply dump the ingredients in the slow cooker and let it work its magic!
- No searing, browning or pre-cooking.
- So much flavor with only a handful of ingredients!
- Melt-in-the-mouth tender lamb that can be pulled, shredded or sliced.
What you will need
This recipe takes inspiration from my Persian Lamb Stew, using pomegranate molasses and warming spices to transform lamb into a true feast for the senses. I used my GreenPan Slow Cooker for this recipe (one of my most beloved kitchen gadgets).
► Lamb shoulder – you can use a whole or half shoulder of lamb, depending on how many people you are serving and how large your slow cooker is. Shoulder of lamb is great value but requires long, slow cooking to unlock its full potential, making it the perfect choice for this recipe.
► Pomegranate molasses – made from concentrated pomegranate juice, this sweet yet tart syrup is usually used sparingly in marinades and salad dressings. Here it is elevated to star status, adding a unique sweet, tart, deeply savory depth to our lamb.
► Garlic – sliced garlic cloves are pushed right into the lamb meat and infuse it with so much flavor!
► Onion – we will be cooking the lamb on a bed of onion slices. These cook down with the lamb juices and molasses to create an insanely delicious gravy!
► Stock cube or bouillon powder – a crushed stock cube adds a lot of flavor but is optional.
► Seasoning – Baharat spice blend or ground cumin, sweet paprika, ground cinnamon and ground cloves.
How to make Slow Cooker Lamb Shoulder with Pomegranate Molasses
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Prepare the lamb
Take the lamb shoulder out of the fridge and pat dry using paper towels. Season liberally on both sides with the sea salt flakes, black pepper and Baharat spice. Cut small slits the lamb shoulder meat using a sharp knife and stuff with slivers of garlic.
Slow cook
Spread the sliced onion on the base of the slow cooker and sprinkle with the stock cube if using. Add the bay leaves and place the lamb shoulder on top of the bed of onions. Pour the pomegranate molasses over the lamb. Cook on the LOW setting for 8-12 hours, turning the lamb over halfway through the cooking.
Test the lamb by piercing with a knife – it should be perfectly tender. Transfer the lamb to a platter, cover loosely with foil and set aside for 10 minutes.
Remove and discard the bay leaves. Transfer the onions and cooking juices into a gravy separator or, if not serving right away, place them in the fridge. Discard the fat that rises to the top (or skim solidified fat using a spoon). The gravy should be a rich burnished color and have a tart sweet flavor.
Serve and enjoy!
Shred the lamb by using two forks, discarding any fatty pieces and arrange on a platter. Pour the gravy over the lamb and garnish with fresh mint, pomegranate seeds and chopped pistachios for a pretty presentation. Serve over rice, orzo, couscous or with a leafy salad.
Recipe Notes and FAQs
► Should I sear the lamb before adding to the slow cooker? In most cases I would definitely recommend searing meat before roasting or slow cooking. I don’t think it is necessary in this particular recipe however as the depth of flavor is so out of this world intense already!
► What can I use instead of Baharat? This spice blend contains coriander, cumin, cinnamon, paprika among other spices. You can substitute by adding a teaspoon of ground cumin, half a teaspoon each of sweet paprika and ground cinnamon plus pinch ground cloves.
► Do I need to add liquid to the slow cooker? I make this recipe without any added broth or water, I find the pomegranate molasses and cooking juices are enough. You can add a little lamb stock if you like, mostly to create additional gravy!
► How can I thicken the gravy? Use a gravy separator to discard the fat rendered during cooking. Transfer the onions and any liquid collected in the slow cooker into a saucepan. Dissolve cornstarch (cornflour) in cold water to make a slurry and stir into the gravy. Bring to a simmer for a few minutes or until the gravy starts to thicken.
► Leftover lamb will keep in the fridge for up to four days or you can freeze it for up to three months. Serve it in wraps with a little tzatziki sauce or simply reheat and enjoy with any of my previous suggestions.
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Slow Cooked Lamb Shoulder with Pomegranate Molasses
Video
Equipment
Ingredients
- 3.3 pounds (1.5 kg) lamb shoulder (or half shoulder)
- 2 tsp sea salt flakes
- 1 tsp black pepper
- 2 tsp Baharat spice * see note 1
- 3 cloves garlic , sliced
- 2 large onions , sliced
- 2 bay leaves
- 1 chicken stock cube , crushed (optional)
- ½ cup (125ml) pomegranate molasses
To garnish (optional)
- mint leaves
- pomegranate seeds
- pistachios , roughly chopped
Instructions
Prepare the lamb
- Take the lamb shoulder out of the fridge and pat dry using paper towels. Season liberally on both sides with the sea salt flakes, black pepper and Baharat spice. Cut small slits the lamb shoulder meat using a sharp knife and stuff with slivers of garlic.3.3 pounds (1.5 kg) lamb shoulder , 2 tsp sea salt flakes, 1 tsp black pepper, 2 tsp Baharat spice , 3 cloves garlic
Slow cook
- Spread the sliced onion on the base of the slow cooker and sprinkle with the stock cube if using. Add the bay leaves and place the lamb shoulder on top of the bed of onions. Pour the pomegranate molasses over the lamb.2 large onions, 2 bay leaves, 1 chicken stock cube, ½ cup (125ml) pomegranate molasses
- Cook on the LOW setting for 8-12 hours, turning the lamb over halfway through the cooking.
- Test the lamb by piercing with a knife – it should be perfectly tender. Transfer the lamb to a platter, cover loosely with foil and set aside for 10 minutes.
- Remove and discard the bay leaves. Transfer the onions and cooking juices into a gravy separator or, if not serving right away, place them in the fridge. Discard the fat that rises to the top (or skim solidified fat using a spoon). The gravy should be rich burnished color and have a tart sweet flavor.
Serve and enjoy!
- Shred the lamb by using two forks, discarding any fatty pieces and arrange on a platter. Pour the gravy over the lamb and garnish with fresh mint, pomegranate seeds and chopped pistachios for a pretty presentation. Serve over rice, orzo, couscous or with a leafy salad.mint leaves, pomegranate seeds, pistachios
Notes
- Note 1 what can I use instead of Baharat? Substitute by adding a teaspoon of ground cumin, half a teaspoon each of sweet paprika and ground cinnamon plus pinch ground cloves.
- Do I need to add liquid to the slow cooker? I make this recipe without any added broth or water, I find the pomegranate molasses and cooking juices are enough. You can add a 1/3 cup (80ml) lamb or chicken stock if you like, mostly to create additional gravy!
- How can I thicken the gravy? Use a gravy separator to discard the fat rendered during cooking. Transfer the onions and any liquid collected in the slow cooker into a saucepan. Dissolve 2 tablespoons cornstarch (cornflour) in equal amounts cold water to make a slurry and stir into the gravy. Bring to a simmer for a few minutes or until the gravy starts to thicken.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
So do I add any water with the chicken stock cube or just a chicken stock cube and pomegranate molasses?
Not unless specified. The slow cooker will created condensation which drips down into the food as it cooks however if you are concerned you can add a little water too
I would love to make this recipe but this website is an absolute disaster and I can’t view it on my cell phone for more than 15 seconds without getting errors. Cut down on the ads and the back story and just give me the recipe. It looks amazing I’m going to try my best tomorrow. I was able to screenshot the ingredients so wish me luck or please email me the method.
Hi Steve – Every recipe post has a “Jump to Recipe” button at the top, which will skip down to the the ingredients list and step by step instructions. Hope that helps.