Lamb & Pomegranate Crostini

Recipe provided by | Foxes Love Lemons


For the Braised Lamb

1 boneless lamb shoulder roast (about 3-1/2 pounds), ties removed; cut into 4 pieces
1-1/2 tablespoons kosher salt
2 teaspoons ground black pepper
2 tablespoons olive oil
2 bay leaves
3 cups chicken broth
2 cups dry white wine

For the Cheese Mixture:

1-1/2 cups crumbled ricotta salata or feta cheese
1-1/2 cups room temperature cream cheese
3/4 teaspoon freshly ground black pepper

For Assembly:

1-1/2 whole wheat baguettes, thinly sliced (48 pieces)
Olive oil, for brushing bread
Seeds from 1 small pomegranate (about 1 cup seeds
1/2 cup chopped fresh parsley


1. Make the Braised Lamb: Preheat oven to 325 degrees F. Pat lamb dry with paper towels; sprinkle all sides with salt and pepper. In large Dutch oven or other heavy pot with tight-fitting lid, heat oil over medium-high heat. Add lamb and cook 6 to 8 minutes or until well browned on all sides, turning occasionally.

2. Add bay leaves, broth and wine to pot; bring to simmer over medium-high heat. Cover and transfer to oven. Cook 2 to 2-1/2 hours or until lamb is fork-tender. Transfer lamb to large cutting board; let stand 20 minutes before shredding with forks. Makes about 6 cups shredded lamb.

3. Meanwhile, make the Cheese Mixture: In food processor, pulse ricotta salata, cream cheese and pepper until smooth. Use immediately or cover and keep refrigerated up to 3 days.

4. To serve, preheat oven to 350 degrees F. Place baguette slices on rimmed baking pan and lightly brush both sides with oil. Bake 15 to 20 minutes or until crisp, turning once.

5. Spread each piece of toasted baguette with 1 tablespoon Cheese Mixture. Place about 2 tablespoons Braised Lamb on each crostini. Sprinkle crostini with pomegranate seeds and parsley and serve immediately.

Home Chef Tip: Lamb can be braised and shredded up to 3 days in advance. If braising in advance, reserve 1 cup of lamb cooking liquid at end of braising time. Cover and refrigerate shredded lamb and cooking liquid, separately. To serve, re-heat by placing shredded lamb and reserved cooking liquid in Dutch oven and warming over medium-low heat, stirring occasionally.

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