Roast lamb doesn’t get much better than when it’s slowly cooked, allowing it to become beautifully tender and fall off the bone. Couple this with sweet bursts of pomegranate and you have perfection. Be excited… be very excited.
Ingredients
Prep; 10 min, Cook; 4 hours, Serves 8-10, Good Source of iron, Low sodium
2kg Quality Mark leg of lamb
1 large onion, thickly sliced
Glaze
2 cloves garlic, crushed
4 tablespoons pomegranate molasses
2 tablespoons oil
Juice of 1 lemon
1 teaspoon ground cumin
To serve
1 tablespoon soft butter and 1 tablespoon flour mixed to a paste
1 pomegranate, seeds removed
½ cup picked mint leaves, shredded
How to Make Pulled Pomegranate & Mint Lamb
Preheat the oven to 160°C.
Glaze : Mix all ingredients together in a small bowl.
Lamb: Place the onion in the base of a non-metallic or enamel roasting dish and sit lamb on top. Pour glaze over the lamb then pour 200ml water around the lamb. Cover and place in the oven to slow-cook for 31/2 hours.
Remove cover and continue cooking lamb for a further 30 minutes until the meat is almost falling off the bone.
Place lamb on a warm serving platter and cover loosely with foil and a clean tea towel. Strain cooking juices into a saucepan and skim away any fat with a large spoon.
Boil to reduce the sauce, then whisk in the thickening paste.
Cook until the sauce is syrupy and taste for seasoning. If tart, add salt to balance flavour, then pour into a sauce jug.
Remove cover from lamb and scatter over pomegranate seeds and fresh mint.
