The Zahav Lamb Shoulder

Makes 8 servings

Generous 1/4 cup kosher salt

2 tablespoons sugar

1 teaspoon fennel seeds

1 teaspoon black peppercorns

1 teaspoon allspice berries

1 head garlic, halved crosswise

1 cup dried chick peas

1 teaspoon baking soda

1 bone-in square-cut lamb shoulder (about 5 pounds)

1/2 cup pomegranate molasses (see note)

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1. Combine the salt with the sugar, fennel seeds, peppercorns, allspice, garlic, and about 2 quarts water in a large pot. Bring to a rapid boil, stirring to dissolve the salt. Remove from the heat, and allow the brine to cool completely.

2. Combine the chick peas with the baking soda in a large bowl, and cover with water by several inches. Let soak overnight.

3. Put the lamb shoulder in a large (6 to 8 quart) container, and pour the brine over the lamb. (Ideally, the lamb shoulder should be submerged, so weight it with two plates. But if impractical, cover the lamb with a clean cloth that's saturated in the brine.) Refrigerate the lamb shoulder in the brine overnight or for up to 48 hours.

4. Preheat the oven to 475 degrees. Place a rack on a baking sheet. Drain the lamb, and pat dry. Put lamb on the rack, and roast until well browned on the exterior, about 30 minutes. (Or sear the lamb over a medium-hot grill for 15 minutes until well browned on all sides and nicely charred in places.) Lower the oven temp to 300 degrees.

5. Transfer the lamb shoulder to a large roasting pan. Mix the pomegranate molasses with 8 cups of water in a bowl, and add to the pan. (The liquid should come about halfway up the shoulder; add water if needed.) Drain the chick peas, and add them to the liquid. Place a sheet of parchment paper over the lamb, and cover the pan tightly with foil.

6. Braise in the oven until the lamb shreds easily with a fork and the chick peas are tender, about 5 hours. Let the lamb cool in its braising liquid in the refrigerator overnight.

7. The next day, preheat the oven to 475 degrees. Roast the lamb, uncovered, spooning the braising liquid over the lamb every 5 minutes, until the lamb is heated through and glazed with the liquid, about 30 minutes. Serve.

- From Zahav: A World of Israeli Cooking, by Michael Solomonov and Steven Cook (Houghton Mifflin Harcourt, 2015)

Note: Pomegranate molasses, the juice of pomegranate seeds mixed with sugar and reduced to a thick syrup, can be found at select specialty-food shops.

Per serving: 691 calories; 84 grams protein; 34 grams carbohydrates; 17 grams sugar; 22 grams fat; 255 milligrams cholesterol; 490 milligrams sodium; 5 grams dietary fiber.EndText