IvanEats recipe
Pomegranate Roast Lamb
Cooking for
6
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Ingredients
Method
- 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 (205°C) for 10 minutes. Lower the temperature to 180°C (180°C) 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 (60–60°C).
- 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!
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