Lamb Braised in Pomegranate Recipe

We've made this a few times, and its excellent. We've used different cuts of lamb, from shoulder, to leg and they have all worked excellently. We've also done this recipe once in the slow-cooker/crockpot and with a longer cooking time, it comes out super tender!

This was great. The pomegranate juice inspired me to take a cue from Persian cuisine, so when preparing the braising sauce I (as the boss of my sauce) added cloves, a pinch of dried ginger and some Turkish pomegranate syrup. At the end, when making the reduction I added some more spices and salt to taste and splashed in some Merlot before boiling it down. I had thought the meat needed to be in just one layer in the oven, but it cooked down so much I wished that I had cooked more. @Chef John, you should start experimenting with pomegranate syrup!

I made this in a one-pot, using lamb shanks, by braising the meat on brown, then the onions. Returned meat to pot and poured over the juice, adding any other ingredients. I did not reduce the liquid and proceeded to cook on low for several hours. When the meat was tender, removed it and reduced the liquid, adding flour slurry to thicken and seasoning to taste. Served with quinoa, but would go well with rice, mashed potatoes, or noodles. Liked the fruity gravy balanced against the richness of the lamb.

I modified the recipe just a bit and made it with a leg of lamb in a slow cooker. I raised thre lamb myself. My wife provided the honey from our apiary. We also provided our own home grown mint and rosemary for the recipe. It was almost completely "Home"made and it turned out great! This recipe is very similar to the recipe for balsalmic reduction lamb which we also give a five star. We thought the pomegranite, mint, and pumpkin seeds would provide an interesting twist. It did! Delishous!

Followed the recipe, except roasting 30min less and the meat was so tender that it almost melted apart. A perfect entertaining meal for fall/winter. Served with roasted asparagus, onions and mushrooms. Pairs well with a nice Syrah. There were no leftovers from kids and adults alike.

This is a wonderful refined recipe. The only reason you might not like it is you just don't like lamb. Made it exactly as written and served with couscous. One recommendation, buy pomegranate juice, do not try to make it from pomegranates. It took me an hour and 3 pomegranates to make 2 cups and was not worth it in my estimation. I also feel I reduced the pomegranate mixture more than I should have before returning the lamb. I will pay more attention the next time. Do not skip the garnish.

I stuck to the recipe but added 1 hour of cooking because I had an extra pound of meat, and it was like butter. Perfect combination of flavors. I always get excited about trying another Chef John recipe and this did not disappoint.

Used lamb leg cut into cutlets. Used cranberries and juice as pomegranites out of season at this time. It was very tasty with or without the sauce! I would make it again using black currants or black berries instead of pomegranites!

This was falling off the bone and delicious. I picked up the PomWonderful juice and later realized that it was their pomegranate/cherry juice rather than straight pomegranate. Did not matter, it was fabulous. I made it exactly as the recipe shows. I garnished with the pumpkin seeds since those were easy to buy a few of, but left off the pomegranate seeds since I did not want to deal with it. I made this for a new beau and he was blown away. I also turned the remaining juice into the best pom/cherry vodka martini. Yum!

Wow! The only thing I would do differently is start earlier because we were drooling all over the kitchen waiting for this dish to be done! I used an entire head of garlic (why not?) I used fresh juiced poms (lucky me - just happened to have them) and i forgot all about the honey at the end , again, because we were so impatient. I thickened the sauce with a tiny bit of cornstarch (also because of impatience) and forgot all about the pumpkin seeds too. Next time, and there will be a next time, I'll try the details. But for now, there is not one tiny scrap left. The mint and the rosemary with the pomegranate was a magical and aromatic combo. I served it with a side of couscous and yellow lentils, roasted yukon golds with dill and tabouli salad - not bad for a school night ;-)

The lamb was perfect and perfectly complemented by the sauce. I left out the honey in the sauce because it was plenty sweet for us. I served it with roasted acorn squash and green salad. Everyone loved it!

Made exactly as written for Christmas dinner. Served with rosemary roasted butternut squash, corn casserole and broccoli salad. It was perfect.

Bro, my life is officially upgraded.

So easy, yet DELICIOUS 🙌

Wow! Incredible! A new favorite -- Thanks, Chef John!

We love this as it has become our traditional Easter dinner. The sauce is amazing it's fruity with the pomegranate taking center spotlight, spicy and a touch of savoriness. the flavor profile has an exotic Mediterranean (Greek, Turkey, Persian, or Israeli )or Moroccan vibe that is gorgeous. The meat is so tender it falls off the bone and can be cut with a spoon. A gravy strainer is a must to separate the fat from the sauce quickly. The recipe also works with any red meat so if you prefer

We ate this on Christmas and it was a great recipe! The colors of the mint and the pomegranate made it look very colorful for the holiday.

Hands down the most amazing lamb dish I have ever prepared. Thank you for this phenomenal recipe.

This recipe is brilliant. Easy, flavourful ... The whole family loves it. I was certain I’d made enough for leftovers, but no such luck. I can’t wait to be able to serve this for company.

I used cranberry pomegranate juice instead of pure pomegranate and made it with pork chops, easier on the budget. I have made this several times now.