Pomegranate braised pulled lamb tacos with pink pickled onions

Serves 6-8 | time 6 hours (plus marinating time)

Prep 30 minutes | Cook 5.5 hours


  • 1.5 – 2kg Lamb shoulder
  • 4 x Red onions, sliced
  • 750 ml pomegranate juice
  • Good handful of pomegranate seeds
  • Good handful of fresh mint
  • 2 tbsp honey

The Rub

  • 4 x Garlic cloves
  • 3 tbsp cinnamon
  • 4 tbsp Cumin
  • 4 tbsp Oregano
  • 2 x Lemons peeled

Pink Pickled Onions

I often triple this recipe so I have plenty in the cupboard. They keep for ages

  • 3 x red onions sliced
  • Juice of 2 limes
  • Juice of 3 oranges
  • 50ml of white wine vinegar
  • Old jars, boiled to sterilise

To serve

Click for the recipes

  • Flour tortillas
  • Guacamole
  • Pico di gallo


Part one

  • Throw all the rub ingredients into a blender and blitz (don’t forget to peel the lemons)
  • Slice the fat on the lamb being careful not to cut into the meat
  • Rub the now blended rub mixture into the meat. Don’t be shy – get stuck in and work it into the cracks
  • Cover the meat and leave to rest in the fridge for as long as you can preferably overnight (cover in clingfilm if you don’t have a large dish)
  • Put your onions in just boiled water for ten minutes to soften and take out some of the harshness
  • Lay the onions in your sterilised jars
  • Mix the lime juice, orange juice and vinegar and mix (I do this in a clean jar and shake)
  • Season to taste with salt – you are looking for a real zing here as this will cut through the sweetness of the pomegranate lamb
  • Pour the mixture over the onions and seal. For at least 4 hours (so when the lamb is done you’ll be fine) or overnight preferably.

Part two

  • Preheat the oven to to full whack or slow cooker to high
  • Sear the lamb all over in the roasting pan or casserole and render any fat (if using a slow cooker sear the meat and use any fat to oil the pan)
  • Lay the sliced onions so they cover the bottom – this stops the meat sticking
  • Put the lamb on top of the onions and pour in the pomegranate juice
  • Turn the oven down to 160 degrees C or 320 F and cook, covered, for 4 hours
  • If using a slow cooker, cook on low for 8 hours or high for 4

Part three

  • Once this is done decant the liquid into a saucepan and add honey before reducing for 30 minutes
  • While this is happening cook the meat for a further 30 minutes covered (if you cooked the lamb on low in the slow cooker turn it to high now)
  • After 30 minutes the sauce should be reduced and thickened – enough to coat the back of a spoon when dipped
  • Uncover the lamb pour over the sauce and cook for a final 30 minutes.
  • Take out of the oven to rest covered for 15-30 minutes

Part four

  • Use this time to warm the tortillas and dish up your condiments and sides
  • This lamb is complimented perfectly by the pink pickled onions but if you don’t have the time for that use pickled red cabbage from a jar
  • From a height dress the lamb with pomegranate seeds and fresh mint
  • For a bit of theatre shred the lamb at the table it will pull apart beautiful with two forks
  • Get everyone to help themselves and create their own tacos

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