Growing up, we always had tons of food on Easter. My mom would make lasagna, ham, turkey, potatoes, salad, and desserts. When you are young, you don’t really understand how much effort goes into that, but now that I cook a lot more for myself and know what it takes to put a meal together, I appreciate it fully. This inspired me to develop a stress-free recipe that would allow me to spend time hanging out with mom and enjoying your family.

Traditional wine recommendation: Bordeaux Blend

Experimental pairing: Tinta Del País Ribera del Duero Gran Reserva

 

Pomegranate Molasses-Roasted Lamb Shoulder Recipe

Ingredients

 

5-6 lb Bone in lamb shoulder

Pomegranate molasses

 

Spice rub

2 tbsp Cumin

2 tsp Pepper

4-5 ish tsp Salt  

1 tsp Nutmeg 

Garnish

1 1/2 cups fresh pomegranate arils

3/4 cup toasted pine nuts

5 or 6 sprigs of fresh cilantro

 

Cover the lamb in the spice rub and put in roasting tray, dutch oven or similar pan, covered with a lid or foil. Bake at 300 for 3 to 3 1/2 hrs, then brush the lamb with ½ cup pomegranate molasses and bake another 30-40 minutes uncovered at 375. The lamb should be tender inside and will pull apart easily with a fork, but crispy on the outside from the higher bake temp. After cooking, rest the lamb for 20-30 minutes prior to slicing.

 

Place thin slices on a platter and garnish with pomegranate seeds, toasted pine nuts, and fresh cilantro.

 

Serve with a leafy salad of mustard greens, arugula, radicchio, and diced shallot, dressed with a imple dressing you can make ahead of time by whisking these ingredients together:

1/2 cup extra-virgin olive oil 

1/2 fresh lemon juice

S&P to taste

1 1/2 tbsp Dijon mustard

1 tbsp honey

2 tbsp white wine vinegar

1 large clove garlic, grated

 

Recipe by Lisa Theuer / Photography by Dave Bryce / Styling by Keith Recker Wine Pairing by Camila Alarcón Cordón

To create a fantastic Mother’s Day meal for the special woman in your life, try TABLE Magazine’s menu suggestions:

Spring Pea Cocktail by Star LaLiberte

Deviled Eggs paired with a sparkling rosé by Camila Alarcón Cordón

Rainbow Carrot Tortellini by Nina Gleason

Pomegranate Molasses-Roasted Lamb Shoulder by Lisa Theuer

Baklava Sundae by Maria Dudek