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Lamb Shoulder Served on Eggplant Purée with Pomegranate Jus
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The smoky depth of the eggplant purée creates a luxurious base for this slow-cooked lamb shoulder. The pomegranate jus adds brightness and acidity, cutting through the richness and delivering a sweet-tart contrast that elevates the flavour profile.

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Ingredients per serve

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What you need

The smoky depth of the eggplant purée creates a luxurious base for this slow-cooked lamb shoulder. The pomegranate jus adds brightness and acidity, cutting through the richness and delivering a sweet-tart contrast that elevates the flavour profile.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Slow Braised Lamb Shoulder

    • Heat oil in a large pot over medium–high heat. Sear lamb shoulders in batches until deeply caramelised on all sides. Remove and set aside. In the same pot, add carrot, onion, celery, garlic and bay leaves. Cook 6–8 mins until nicely caramelised.
    • Deglaze with white wine and simmer until alcohol evaporates. Simmer briefly and taste for seasoning.
    • Arrange lamb shoulders in a large tray. Pour braising liquid over lamb shoulders, add water until fully covering lamb shoulders.
    • Cover with baking paper then two layers of foil for a tight seal.
    • Cook in combi steam oven at 145°C, 40% humidity for 4.5 hours.
    • Lamb shoulder should be fall-off-the-bone tender; bones slide out cleanly.
    • Pull out the bones carefully, let the meat cool for 10–15 minutes at room temperature.
    • Roll the lamb tightly in cling wrap to form a smooth sausage shape.
    • Place in the refrigerator for 1–2 hours until completely chilled and firm.
    • Slice into desired portion sizes, pan-fry until the surface achieves a golden, caramelised colour.

  3. Pomegranate Jus

    • Combine KNORR Jus and pomegranate molasses with warm water (500 ml per 10 serves). Bring to a boil, whisking for 2–3 minutes or until thickened.

  4. To Serve

    • Spread a generous layer of eggplant purée on the centre of the plate. Arrange the pan-fried lamb shoulder portions neatly on top of the purée.
    • Drizzle pomegranate jus over the lamb for a glossy finish and tangy flavour.
    • Sprinkle with fresh pomegranate seeds for colour, texture and a burst of freshness.

  5. Chef Tip

    • Dice fresh tomatoes and toss with a little olive oil, lemon juice, salt and chopped parsley for a bright, acidic contrast.
    • Add thin, toasted bread crisps or lavash shards for crunch and texture.
    • Lightly sprinkle za’atar over the lamb or around the plate for an aromatic, earthy finish.
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