Pomegranate Glazed Lamb Leg
- Preparation Time: 15 mins
- Serves: 5-6
- Cooking Time: 300 mins
- Ready Time: 315 mins
- Cooking Method: Roasting
- Difficulty: easy
1 Bone in Lamb Leg
FOR THE GLAZE
1 tsp ground cumin
3cm fresh ginger, grated
1 tsp ground coriander
1 tsp paprika
1 lemon
2 Tbsp olive oil
5 Tbsp pomegranate molasses
1 pomegranate
1 handful fresh mint
Remove the lamb from its packaging and place in a roasting dish.
Sprinkle with the spices, garlic, lemon zest and olive oil along with salt and pepper.
Rub to coat the meat.
Set aside for an hour or so to bring the meat to room temperature (bloom).
Heat the oven to 140°C.
Cook the lamb in the oven for 4 hours.
Drizzle evenly with the pomegranate molasses (or drizzle) and then cook for a further 20 minutes.
Garnish with pomegranate seeds and mint leaves,
Serve with seasonal vegetables. Enjoy!
Recipe from recipes.co.nz
Shop Ingredients
Peplers Pomegranate Balsamic Splash
Bold pomegranate flavour combined with Balsamic Vinegar. Use as a salad dressing, splash on veggies, or cook down to use as a
Aitchbone removed for easy carving. Product weighs approx 2 - 2.5kg. Shank on. Rump off. Supplied by Silver Fern Farms
