Cooking Instructions

• Preheat the oven to 400 degrees F.
• Line a large roasting pan with foil and then add parchment paper.
• Layer the onions and whole garlic cloves and rosemary at the bottom of the pan.
• In a small bowl, mix the balsamic vinegar with the citrus juice, olive oil and spices.
• Use a small knife and poke the meat lightly, just enough to insert a bit of the garlic clove inside.
• Take the cut up garlic cloves and fresh rosemary leaves and insert it among the slits you made in the meat.
• Place the meat on the roasting pan and drizzle with the balsamic sauce.
• Massage the sauce on the back and front of the meat, and rub it in well.
• Make sure the meat is placed on the roasting pan over the onion slices with the fat side up.
• Pour the stock around the shoulder.
• Place a layer of parchment paper and then foil to secure the pan is tightly sealed.
• Roast the lamb for 1 hour and drop the temperature to 350 degrees F. Let the meat roast for another 2-2.5 hours until tender. Flip the pan halfway for even heating and roasting.
• Keep the lamb covered for 10-15 minutes to rest slightly and cool down a bit before serving.
• Make the fresh pomegranates glaze by mixing all ingredients together in a bowl.
• Remove the lamb and serve on a platter drizzled generously with the pomegranates.