Roasted Boneless Lamb Shoulder with Pomegranate and Mint
SERVES: 6-8
PREP TIME: 10 minutes
TOTAL TIME: 2 hours
COURSE: Main
Enhance this beautiful cut of lamb with fragrant mint, sweet-tart pomegranate, and the pleasant acidity of white wine for a masterpiece roast. Because it’s boneless, you’re assured even cooking and easy slicing for a beautiful presentation.
Ingredients
- 1 4 lb Boneless Lamb Shoulder, trimmed and trussed by your Citarella butcher
- 1/4 cup Citarella olive oil
- 2 Tbsp minced rosemary
- 2 Tbsp minced thyme
- 2 Tbsp minced oregano
- 1/2 cup white wine
- 1/2 cup pomegranate arils
- 1/4 cup fresh mint leaves
- Salt and pepper, to taste
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Using a sharp knife score small slits into any really fatty areas. Season generously with salt and pepper.
- Mince herbs and mix with olive oil, salt and pepper, in a small bowl. Rub mixture all over lamb. Place lamb on rack over roasting pan. Pour wine in bottom of pan. Roast lamb in oven, rotating the pan every 20 minutes to ensure even cooking. Cooking times will vary but roughly 20-22 minutes per pound will yield a perfectly cooked medium roast. Pull lamb once the temperature reaches 135 degrees Fahrenheit. Allow lamb to rest for 15 minutes before slicing. Save all pan drippings.
- Slice lamb thinly and arrange on serving platter. Drizzle pan drippings on lamb and top with pomegranate arils and fresh mint leaves. Season with flaky salt and enjoy with your favorite Citarella sides!
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