Ingredients
Scale
- 1 leg of lamb, approximately 3–4 kg (6 ½–9 lb)
- 1 parsnip, sliced
- 1 carrot, sliced
- 1 onion, cut into quarters
- 2 dl water (¾ cup)
Marinade
- 6 sprigs rosemary, roughly chopped
- 4 sprigs sage, roughly chopped
- 6 sprigs thyme, roughly chopped
- 1 garlic bulb, cloves peeled
- 1 tsp chili flakes
- 2 tsp salt
- 3 tbsp olive oil
- 5 tbsp pomegranate syrup
Sauce
- Roasting juices from the lamb
- 4 dl red wine (1 ¾ cups)
- 1 tbsp all-purpose flour
- 1 tbsp butter
Instructions
- Add all the marinade ingredients except the pomegranate syrup to a food processor. Blend until you have a fine, smooth paste. Transfer the mixture to a bowl and stir in the pomegranate syrup by hand. Rub the marinade all over the leg of lamb, making sure it is evenly coated.
- Place the sliced parsnip, carrot, and quartered onion in a roasting tray. Pour in the water, then place the marinated lamb leg on top of the vegetables.
- Roast the lamb in a preheated oven at 200°C (400°F) for 10 minutes. Lower the temperature to 180°C (355°F) and continue roasting for about 1 ½ hours. Use a meat thermometer and cook to your preferred doneness. For slightly pink, tender meat, remove the lamb when the internal temperature reaches 58–60°C (136–140°F).
- Remove the lamb from the oven and let it rest while you prepare the sauce.
- Pour the roasting juices from the tray into a saucepan and add the red wine. Bring to a boil and let it simmer for a few minutes to reduce slightly.
- In a small bowl, mix the all-purpose flour with a little water until smooth and free of lumps. Stir it into the sauce and let it simmer gently until slightly thickened.
- Strain the sauce, then stir in the butter off heat until fully incorporated.
- Serve the leg of lamb with the sauce and your favorite sides, fruits, or vegetables. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Method: Roasting