Honey Roasted Vegetables and Pomegranate-Glazed Lamb Recipe
Succulent lamb shoulder meets the vibrant tang of pomegranate molasses and the natural sweetness of honey in this show-stopping main course. The meat becomes meltingly tender whilst the vegetables develop crispy, caramelised edges that contrast beautifully with their soft centres. Learn how to make this quick and easy recipe that transforms simple.
Ingredients
- For the lamb:
- 800g lamb shoulder, cut into 4cm chunks with excess fat trimmed
- 3 tablespoons extra virgin olive oil, divided
- 1 large onion, cut into thick wedges (about 200g)
- 4 cloves garlic, finely minced (about 1½ tablespoons)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- Sea salt and freshly ground black pepper, to taste
- For the pomegranate honey glaze:
- 120ml pomegranate molasses, available in Middle Eastern shops or large supermarkets
- 3 tablespoons honey, preferably raw and unprocessed
- 2 tablespoons extra virgin olive oil
- Juice of ½ lemon (about 2 tablespoons)
- 1 teaspoon fresh ginger, finely grated
- For the roasted vegetables:
- 500g pumpkin, peeled and cut into 3cm chunks
- 2 medium red onions, cut into thick wedges
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- Pinch of sea salt
- For garnish:
- Seeds from 1 large pomegranate (about 150g)
- Small handful fresh flat-leaf parsley, roughly chopped
- Small handful fresh mint leaves, torn
Directions
Step 1
Preheat your oven to 180°C/350°F/Gas Mark 4, which is crucial for achieving tender lamb whilst allowing the vegetables to caramelise properly. Pat the lamb chunks completely dry with kitchen paper, as any moisture will prevent proper browning, then season generously with salt and pepper on all sides. This initial seasoning is where flavour begins, so don't be shy with it. Set the lamb aside whilst you prepare your roasting tin, which should be large enough to hold everything in a single layer without overcrowding.
Step 2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed frying pan over medium-high heat until it shimmers and moves freely around the pan. Working in two batches to avoid overcrowding (this is essential for proper browning), add the lamb chunks and sear for 2-3 minutes on each side until they develop a gorgeous golden-brown crust. You'll know it's ready when the meat releases easily from the pan and has deep caramelised edges. Transfer the browned lamb to your roasting tin and repeat with the remaining pieces, adding a splash more oil if needed.
Step 3
In the same pan with all those beautiful caramelised bits, reduce the heat to medium and add the remaining tablespoon of olive oil along with the onion wedges. Sauté for 4-5 minutes until they start to soften and pick up colour from the fond (those tasty brown bits), then add the minced garlic, cumin, coriander, and cinnamon. Stir constantly for 1 minute until the spices become incredibly fragrant and coat the onions, being careful not to let the garlic burn. This aromatic base will infuse the entire dish with warming Middle Eastern flavours.
Step 4
Whilst the onions are cooking, prepare your glaze by whisking together the pomegranate molasses, honey, 2 tablespoons olive oil, lemon juice, and grated ginger in a small bowl until completely smooth and emulsified. The mixture should be glossy and pourable, with the consistency of thick double cream. If it seems too thick, add a tablespoon of warm water to loosen it. This glaze is where the magic happens, creating that stunning jewel-toned coating that makes this dish so special.
Step 5
Pour half of the pomegranate honey glaze over the lamb in the roasting tin, then add the sautéed onions and garlic mixture, tossing everything together with your hands or tongs to ensure each piece of lamb is beautifully coated. Cover the tin tightly with aluminium foil, creating a seal around the edges to trap the steam. Roast in your preheated oven for 45 minutes, which allows the lamb to become meltingly tender whilst the glaze penetrates deep into the meat.
Step 6
Meanwhile, prepare your vegetables by tossing the pumpkin chunks and red onion wedges in a separate bowl with 2 tablespoons olive oil, 2 tablespoons honey, cinnamon, and a good pinch of salt. Make sure every piece is evenly coated, as this ensures consistent caramelisation. Spread them in a single layer on a separate baking tray, giving them space to roast rather than steam. After the lamb has been cooking for 30 minutes, pop the vegetables into the oven on a lower shelf and roast for 30-35 minutes until golden brown with crispy, caramelised edges.
Step 7
Remove the foil from the lamb after the initial 45 minutes of covered cooking, and you'll see it's beautifully tender and swimming in lovely juices. Drizzle the remaining pomegranate honey glaze over the lamb, increase the oven temperature to 200°C/400°F/Gas Mark 6, and return the uncovered tin to the oven for a final 15-20 minutes. This higher heat creates a gorgeous sticky glaze on the surface whilst concentrating all those incredible flavours. The lamb should be fork-tender and glistening with a deep mahogany coating.
Step 8
Remove both the lamb and vegetables from the oven and let them rest for 5 minutes, which allows the juices to redistribute through the meat. Transfer the lamb and any pan juices to a large serving platter, arrange the honey-roasted vegetables around it, then scatter generously with fresh pomegranate seeds, torn mint leaves, and chopped parsley. The jewel-like pomegranate arils add beautiful pops of colour and refreshing bursts of tartness that cut through the rich meat perfectly. Serve immediately whilst everything is gloriously hot, with the pan juices spooned over the top for extra lusciousness.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Lamb
The Prophet ﷺ bought and roasted a sheep, sharing it among 130 men.
Olive Oil
Eat olive oil and use it on your hair and skin, for it comes from a blessed tree.
Onions
The Prophet ﷺ said, 'Whoever has eaten garlic or onion should keep away from us (or should keep away from our mosque).'
Garlic
The Messenger of Allah ﷺ was staying with Abu Ayyub. When he ate some food, he would send what was left to him. So one day he sent him some food but the Prophet ﷺ did not eat from it. So Abu Ayyub went to the Prophet ﷺ and mentioned that to him. The Prophet ﷺ said: 'It contained garlic.' So he said: 'O Messenger of Allah! Is it unlawful?' He said: 'No, I dislike it because of its odour.'
Black Seeds
Use this black seed. For indeed it contains a cure for every disease except death.
Pomegranate
And it is He who produces gardens trellised and untrellised, and palm trees and crops of different taste, and olives and pomegranates, similar yet different. Eat of their fruit when they ripen.
Honey
There is healing in three: a drink of honey, cupping, and cauterization with fire, but I forbid my nation from cauterization.
Ginger
And they will be given to drink a cup of wine whose mixture is of ginger, from a fountain within Paradise named Salsabil.
Pumpkin
I saw the Prophet ﷺ going after the pumpkin round the dish, so I have always liked pumpkin since that day.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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