ChefPress
Lebanese Slow-Braised Lamb with Sumac and Bulgur Grain Bowl plated

Lebanese Slow-Braised Lamb with Sumac and Bulgur Grain Bowl

A comforting Lebanese-inspired dish featuring slow-braised lamb shoulder infused with aromatic sumac and warm spices, served atop a vibrant bulgur grain bowl with fresh herbs, toasted pine nuts, and a tangy pomegranate molasses drizzle. This recipe highlights seasonal produce like winter root vegetables and fresh parsley, offering a hearty yet balanced weeknight dinner.

Lebanesemedium210 mins

Advert

Cook mode

Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.

Overview

This Lebanese-inspired slow-braised lamb shoulder is infused with the tangy, lemony flavor of sumac and warm spices, slowly cooked until tender and succulent. It's served over a hearty bulgur grain bowl mixed with roasted winter root vegetables, fresh parsley, and toasted pine nuts, finished with a drizzle of sweet and tangy pomegranate molasses. This dish balances deep, rich lamb flavors with bright, fresh accompaniments and makes an ideal comforting weeknight or weekend meal.

Why you’ll love it

  • Slow braising transforms affordable lamb shoulder into tender, melt-in-your-mouth meat.
  • Sumac adds a distinctive, tangy Middle Eastern flavor that complements the lamb perfectly.
  • Seasonal winter root vegetables add natural sweetness and nutrition.
  • Bulgur grain is nutty and quick-cooking, making it a wholesome, textured base.
  • Pomegranate molasses drizzle adds a luxurious tangy-sweet finish, marrying all the flavors.
  • Make-ahead friendly: lamb and grain bowl can be prepared in advance, perfect for busy days.

Ingredient notes

  • Lamb shoulder: Choose bone-in or boneless; bone-in adds flavor but requires slightly longer cooking.
  • Sumac: A ground red-purple spice with a tart, citrusy flavor typical in Middle Eastern cuisine.
  • Bulgur: Use fine or medium cracked bulgur for quicker cooking; soak or simmer until fluffy.
  • Winter vegetables: Carrot, parsnip, and celery root work well—cut into uniform bite-sized pieces for even roasting.
  • Pomegranate molasses: Available in Middle Eastern stores or online; adds a unique sweet-tart finish.
  • Pine nuts: Toast lightly to enhance nuttiness without burning.

Serving & storage

Serve the braised lamb hot on the bulgur grain bowl, garnished with fresh parsley and pine nuts. Leftovers store well in airtight containers in the refrigerator for up to 3 days. Reheat gently over low heat or in the oven to preserve tenderness. This dish also freezes well; thaw overnight in the fridge before reheating.

Advert

Chef tips

  • Use bone-in lamb shoulder for extra flavor, but increase cooking time slightly if needed.
  • If pomegranate molasses is unavailable, a mix of balsamic vinegar and honey can substitute in a pinch, though the flavor will differ.
  • Soak bulgur in boiling liquid rather than boiling it to preserve texture and nutty flavor.
  • Make sure to brown the lamb well for deeper flavor before braising.
  • Use fresh sumac for best aroma; it loses potency over time when stored improperly.

Ingredients

  • 1.5 kglamb shoulder, bone-in or boneless, trimmed and cut into large chunks
  • 2 tbspolive oil
  • 1 largeonion, finely chopped
  • 4 clovesgarlic, minced
  • 2 tspground sumac
  • 1 tspground cinnamon
  • 1 tspground allspice
  • 1 tspground cumin
  • 1/2 tspground black pepper
  • 1 tspsalt
  • 300 mlwater or lamb stock
  • 2 tbsptomato paste
  • 2 mediumcarrots, peeled and cut into 2 cm pieces
  • 1 mediumparsnip, peeled and cut into 2 cm pieces
  • 200 gceleriac (celery root), peeled and diced into 2 cm chunks
  • 200 gbulgur wheat (medium cracked)
  • 450 mlboiling water or vegetable stock
  • 50 gpine nuts
  • 1/2 bunchfresh parsley, chopped
  • 2 tbsppomegranate molasses
  • saltto taste
  • black pepperto taste

Advert

Equipment

  • large heavy-based casserole or Dutch oven with lid
  • oven
  • medium saucepan
  • baking tray
  • mixing bowls
  • wooden spoon
  • fine sieve or colander
  • toaster or skillet for pine nuts

Nutrition per serving

  • Calories650
  • Protein45 g
  • Carbs50 g
  • Fat25 g

Step-by-step

  1. Step 1

    Preheat the oven to 150°C (300°F).

  2. Step 2

    Heat olive oil in a large heavy-based casserole over medium heat. Brown the lamb chunks in batches until golden on all sides. Remove and set aside.

  3. Step 3

    In the same casserole, add the chopped onion and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute more, stirring frequently.

  4. Step 4

    Stir in sumac, cinnamon, allspice, cumin, black pepper, and salt. Cook for 1 minute until fragrant.

  5. Step 5

    Add tomato paste and cook for 2 minutes, stirring constantly, then return lamb to the pot.

  6. Step 6

    Pour in 300 ml water or lamb stock, bring to a simmer, then cover the casserole with a lid and transfer to the oven. Slow-braise for 2.5 to 3 hours until lamb is very tender.

  7. Step 7

    About 40 minutes before lamb is ready, roast the root vegetables: toss carrots, parsnip, and celeriac with a little olive oil, salt, and pepper on a baking tray. Roast in the oven at 180°C (350°F) for 35-40 minutes until tender and caramelized.

  8. Step 8

    Meanwhile, place bulgur in a heatproof bowl. Pour over boiling water or stock, cover tightly with cling film or lid, and let stand for 15 minutes until all liquid is absorbed. Fluff with a fork and season with salt to taste.

  9. Step 9

    Toast pine nuts gently in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes. Remove from heat to prevent burning.

  10. Step 10

    When lamb is done, remove from oven and shred meat gently with two forks. Stir in roasted vegetables and chopped parsley.

  11. Step 11

    To serve, spoon bulgur into bowls, top with lamb and vegetable mixture, sprinkle toasted pine nuts on top, and drizzle with pomegranate molasses.

Advert

Tags

Braised EntréeLebanese
Slow BraisingPork-FreeGrain BowlSeasonal Produce

Advert

Related recipes

Lebanese Braised Chicken with Freekeh and Root Vegetables plated
LebaneseBraised Dish1/14/2026

Lebanese Braised Chicken with Freekeh and Root Vegetables

A comforting and wholesome Lebanese-inspired dish featuring tender braised chicken simmered with seasonal root vegetables and aromatic spices, served over nutty freekeh grain. This recipe highlights familiar braising technique with seasonal produce for a flavorful weeknight meal.

Lebanese Lemon Herb Chicken with Roasted Seasonal Vegetables plated
LebaneseGrilled Main Course1/11/2026

Lebanese Lemon Herb Chicken with Roasted Seasonal Vegetables

A vibrant Lebanese-inspired dish featuring tender chicken marinated in lemon, garlic, and fresh herbs, grilled to perfection and served alongside roasted seasonal root vegetables. This recipe highlights familiar grilling techniques and celebrates the bright, fresh flavors of Lebanese cuisine without complexity, perfect for a weeknight meal.

Lebanese Slow-Braised Lamb with Apricots and Almonds plated
LebaneseSlow Braise1/9/2026

Lebanese Slow-Braised Lamb with Apricots and Almonds

Tender lamb shanks slow-braised in a fragrant blend of Lebanese spices, simmered with sweet apricots and toasted almonds. Served alongside a simple fresh herb salad and warm flatbread, this dish offers a comforting and authentic taste of Lebanese cuisine perfect for a weeknight meal.