2 tbsp vegetable oil
6 lamb shoulder chops
2 1/2 cups dry red wine
1 tbsp + 1 tsp ground cumin
6 cloves garlic, smashed
2 carrots, thickly sliced
1 large onion, peeled and quartered
2 tbsp pomegranate molasses
4 tbsp unsalted butter, cold and cut in 1 tbsp pieces
Salt and pepper to taste
1 lemon, halved
2 tbsp mint, chopped
Preheat oven to 325F. Heat up 1 tbsp of oil in a skillet over medium high heat. Cook 3 lamb chops at a time and brown on both sides. Remove chops and place in a large roasting pan. Pour off fat from skillet and deglaze with 1/4 cup red wine, scraping up browned bits. Pour over lamb chops and wipe skillet clean. Repeat with the last 3 chops.
Sprinkle cumin over lamb and add garlic, carrot, onion and 2 cups of wine and water to cover halfway over the chops. Cover with foil and seal tightly. Braise for 2 1/2 hours or until meat is falling off bone.
Strain juices from pan into a bowl and reserve carrots. Discard any remaining solids and refridgerate juices to skim off fat. Simmer liquide until reduced by half and thickened. Stir in molasses and butter and season with salt and pepper. Add 1/2 lemon juice and adjust seasonings as to taste. Reheat lamb and carrots in sauce and serve with mint.