Stuffed Pomegranate Lamb with Sour Cherry Glaze

Instructions

1. 1

   Preheat oven to 160°C (320°F). Rinse the lamb shoulder and pat dry. Make several deep slits into the lamb shoulder using a sharp knife.

   ~10 min
2. 2

   In a small bowl, mix minced garlic, half of the cumin, half of the coriander, 1 teaspoon salt, and half of the black pepper. Stuff this mixture into the slits of the lamb shoulder.

   ~5 min
3. 3

   Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sear the lamb shoulder on all sides until deeply browned. Remove lamb from the pot and set aside.

   ~15 min
4. 4

   Add the chopped onion to the same pot and sauté until softened, about 5 minutes. Add the remaining cumin, coriander, cinnamon stick, and allspice berries. Cook for 1 minute until fragrant.

   ~6 min
5. 5

   Rinse the Arborio rice and add it to the pot with the onions and spices. Stir to coat the rice for 1 minute.

   ~1 min
6. 6

   Return the seared lamb shoulder to the pot, on top of the rice mixture. Pour in the lamb broth or water and the remaining 1 teaspoon of salt and half of the black pepper. Bring to a simmer.

   ~5 min
7. 7

   Cover the pot tightly with a lid (or use aluminum foil if the lid doesn't seal well) and transfer to the preheated oven. Braise for 3 hours, or until the lamb is very tender and easily pulls apart.

   ~180 min
8. 8

   While the lamb is braising, prepare the stuffing. In a medium bowl, combine the pomegranate seeds, chopped mint, chopped parsley, and dried sour cherries.

   ~5 min
9. 9

   Once the lamb is tender, carefully remove it from the pot. Strain the cooking liquid into a bowl, discarding the solids. Set the rice and lamb aside to cool slightly.

   ~10 min
10. 10

    Gently shred the lamb from the bone, discarding any excess fat or gristle. Mix the shredded lamb with the cooked rice, and the pomegranate and herb mixture. Season with salt and pepper to taste.

    ~10 min
11. 11

    Carefully stuff the lamb and rice mixture back into the cavity where the lamb shoulder was. If there's too much filling, you can serve it on the side.

    ~5 min
12. 12

    In a small saucepan, combine the sour cherry juice, honey, and lemon juice. Bring to a simmer over medium heat and cook for 10-15 minutes, whisking occasionally, until the glaze has thickened slightly. Strain if desired.

    ~15 min
13. 13

    Place the stuffed lamb shoulder back into the pot with the strained cooking liquid. Pour the sour cherry glaze over the top of the stuffed lamb. Return to the oven, uncovered, for another 15-20 minutes to allow the glaze to caramelize slightly.

    ~20 min
14. 14

    Let the lamb rest for 10 minutes before carving and serving with the surrounding rice mixture and extra glaze.

    ~10 min