Ingredients
Scale
- 3 kg (6.6 lb) lamb
- 2 tbsp cooking oil
- 1 onion, chopped
- 2 carrots, sliced
- 1 parsnip, sliced
- 1 red chili pepper, halved
- 4 garlic cloves, chopped
- 2 rosemary sprigs, chopped
- 2 sage sprigs, chopped
- 2 dl (¾ cup) white wine
- 1 pomegranate, seeds only
- 2 tbsp tomato paste
- 3 tbsp pomegranate syrup
- 2 dl (¾ cup) beef stock
- 1 ½ tsp paprika
- Black pepper, to taste
- Salt, to taste
Instructions
- Preheat the oven to 225°C (435°F). Season the lamb with salt, black pepper, and paprika. Place the pieces on a roasting tray and roast for about 20 minutes, until deeply browned. Turn and roast until the other side is also browned.
- Reduce the oven temperature to 150°C (300°F).
- Heat the cooking oil in a frying pan over medium heat. Add the chopped onion and sauté until softened.
- Add the carrots, parsnip, and chili. Sauté for a few more minutes until slightly tender.
- Stir in the chopped rosemary, sage, and garlic. Cook for 1-2 minutes until fragrant.
- Pour in the white wine and let it reduce.
- Add the pomegranate seeds and tomato paste. Cook for a few minutes while stirring.
- Stir in the pomegranate syrup.
- Pour in the beef stock and let the sauce simmer until slightly thickened, if needed. Season with salt and black pepper to taste.
- Lay two overlapping sheets of parchment paper inside a deep bowl or bread basket. Place half of the browned lamb in the center and spoon over half of the sauce.
- Cover with additional parchment paper and wrap tightly to seal. Tie securely with butcher’s twine. Repeat to form a second parcel.
- Place the parcels in a baking dish and cook in the oven at 150°C (300°F) for 3 ½-4 hours, until the lamb is very tender.
- Carefully open the parcels and serve. Enjoy!
- Prep Time: 40 minutes
- Cook Time: 4 hours