IvanEats recipe
Pomegranate Lamb Luwombo
Cooking for
4
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Ingredients
Method
- Preheat the oven to 225°C (225°C). 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 (150°C).
- 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 (150°C) for 3 ½-4 hours, until the lamb is very tender.
- Carefully open the parcels and serve. Enjoy!
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