Lean on Lamb Supper Club. [crock-pot sliced lamb w. Greek yogurt, mint & pomegranate w. a pomegranate & cinnamon reduction]

July 12th, 2012 by | comments

I hosted my third Lean on Lamb Supper Club the other night. In the past, the Tri-Lamb Group supplied me with a recipe; this time, I had to create my own. The Tri-Lamb Group sent me a frozen, boneless leg of lamb and a gift card for ingredients.

I garnered inspiration from friends, family, co-workers and the Internet, as I rarely cook with lamb. I decided on crock-pot lamb with Greek yogurt, mint and pomegranate with a pomegranate and cinnamon reduction. The result was fantastic, with the reduction being one of the stars of the meal.

The Tri-Lamb Group is “a collaborative initiative of lamb producer organizations from the U.S., New Zealand and Australia which focuses on educating Americans about lamb.” The company selects food and lifestyle bloggers in LA, Boston and Washington, D.C.

Recipe (serves 8-10):

Olive oil

1 tbsp. plus 1 tsp. allspice

1 tbsp. cinnamon

1/2 cup plain Greek yogurt

2 tsp. fresh mint, chopped, plus more for garnish, if desired

2 tsp. honey

1 clove garlic, minced

Seeds of 3 pomegranates (1 cup for cooking, 2 cups for garnish)

4 cups chicken broth

1 boneless leg of lamb

Salt and pepper, to taste


In a small bowl, stir together allspice and cinnamon. In a separate bowl, mix Greek yogurt, mint, honey and garlic. Season with salt and pepper, to taste.

Remove lamb from netting and packaging, then rub both sides of the meat with olive oil. Next, massage the allspice and cinnamon mixture into the meat, until all surfaces are covered. NOTE: you might not use all the seasoning. Rub the Greek yogurt marinade into the meat. Make sure to cover the front, back and sides.

Transfer lamb to a large Ziplock bag (might have to use two) and place in the refrigerator. Marinate lamb overnight, 9-10 hours.

In the morning, heat a large indoor skillet over medium to medium-high heat, then drizzle with olive oil. Once oil is hot, remove the lamb from the Ziplock bag and place on the grill. Sear meat for about 1-2 minutes on each side. Transfer lamb to a large plate.

Pour chicken broth into the bowl of a crock pot set to low. Add the lamb and 1 cup of the pomegranate seeds. Cook on low for 7-8 hours, or until cooked through.

Remove lamb from the cock pot (should be very tender) and place on a large cutting board. Cut off the fat, then slice or shred the meat.

Pour the chicken broth mixture from the crock-pot through a mesh sieve with a large bowl underneath. Transfer the broth to a large saucepan and bring to a boil over medium-high heat. Allow the sauce to reduce and thicken, about 30-45 minutes. Season with salt and pepper.

Place the sliced or shredded lamb on a plate and drizzle reduction on top. Garnish with pomegranate seeds and fresh mint, if desired.

Hard night’s work!

The delicious half-eaten strawbery rhubarb tart from Susina Bakery.

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  • I love it when you do one of these nights. I still have a little lamb in the freezer, and I will do this, what an excellent selection of tastes. I bet they all loved it. I wish I could grow pomegranates so i may just have to imagine that reduction!! sounds lovely.. c

  • I have never cooked lamb before, and the only way I really have ever had it is in a gyro :) Your menu sounds wonderful, what a fun night with friends!

  • egg me on

    I love your Supper Clubs! They look like a lot of fun. I have never cooked with lamb, but this recipe sounds great … and even though there are a lot of steps, it still seems relatively easy. Great stuff.

  • well doesn’t that look good! I wish I was in your supper club!

  • It looks so tasty even though I don’t eat lamb.

  • Caroline…why didn’t I get an invite? Hmmmm? Just kidding! This looks like so much fun and such a delicious recipe. I love that it’s a slow cooker one so I can put it in and leave it while at work. Happy Thursday! We’re almost there.

  • Great menu, beautiful lamb and it sounds like a wonderful night!

  • This sounds like a winner of an idea for a dinner and using a crock pot to do the cooking is even better. I bet that roast was oh, so very tender! Your guests must’ve loved it.

  • Your whole menu looks divine my friend but your central lamb dish is exquisite :)
    Nicely done!

    Choc Chip Uru

  • I just wish I lived in the area, so I could attend. It all sounds so good!

  • A lamb supper club sounds like so much fun! And that tart… perfect for the summer. I can’t get enough strawberries right now!

  • I love your dinner parties….Lovely.

    & Lamb is my all time fave. roast <3 Wonderful Photos, C.

  • First I have to comment on the tart…omg! Now back to the dinner. I just love all of your dinners. Do fun! The lamb sounds good, but I think I would have found the reduction to be the star too. Delicious combo- lamb and pom!

  • Thats a really nice lamb dish, I love the use of pomegranate

  • How fun is that! Your party looks like so much fun! I am still on the fence about lamb, Yours sounds fab!

  • This looks good enough to eat!
    Yeah, I said it!

  • Looks like fun and the lamb looks wonderful, I need to experiment with lamb more often!

  • Oh wow! That lamb looks gourmet-style! I love it!! Thanks for sharing this wonderful recipe!! Your little club looks like so much fun!! :)

  • Well look at this fancy little meal! Love lamb – I need to make this soon!