Pomegranate braised lamb Recipe - Los Angeles Times

Ingredients

• 4 pounds boneless lamb shoulder roast
• 1 tablespoon kosher salt
• 1 tablespoon black peppercorns
• 1 tablespoon allspice berries
• 1 tablespoon cumin seeds
• 1 tablespoon dried mint
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, chopped
• 4 to 6 cups kosher vegetable broth (enough stock to cover the roast halfway in the pan)
• 1/2 cup pomegranate molasses
• Salt to taste