Pomegranatemarinated LEG OF LAMB
- 10m Prep Time
- 1h 25mCook Time
- 1h Ready In
A leg of lamb marinated in pomegranate, herbs, and spices, then roasted until tender. The pomegranate marinade tenderizes the meat and adds rich flavor.
Ingredients
- 1 leg of lamb
- 0.5 pomegranate
- 1 tbsp pomegranate molasses
- 3/7 cups dry red wine
- 2 large red onions halved
- 1 lemon
- 3 garlic cloves
- 10 black peppercorns crushed
- 10 fresh basil leaves
- 10 fresh mint leaves
- 6 cumin seeds
- 1 pinch sea salt
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 253 mg
- Iron: 4.65 mg
- Magnesium: 57.4 mg
- Phosphorus: 230 mg
- Potassium: 760 mg
- Zinc: 1.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 leg of lamb
- 0.5 pomegranate
- 1 tbsp pomegranate molasses
- 3/7 cups dry red wine
- 1 lemon
- 3 garlic cloves
- 10 fresh basil leaves
- 10 fresh mint leaves
- 6 cumin seeds
- 1 pinch sea salt
Prepare
- Halve 2 large red onions
- Crush 10 black peppercorns
Let's Cook
-
Step 1.
Place the marinade ingredients (seeds and juice of ½ pomegranate, 1 tbsp pomegranate molasses, 100ml dry red wine, 2 large red onions halved, juice of 1 lemon, 3 garlic cloves, 10 crushed black peppercorns, 10 fresh basil leaves, 10 fresh mint leaves, 6 cumin seeds, and a pinch of sea salt) in a food processor and blend to a paste.
-
Step 2.
Rub some of the marinade paste well into the lamb leg (1.5kg/3lb 4oz), then place the lamb in a shallow, non-reactive dish. Pour the remaining marinade over the lamb, cover, and refrigerate for at least 3–4 hours or overnight.
-
Step 3.
When ready to cook, preheat the oven to 200°C/400°F/gas mark 6. Wipe off the excess marinade from the lamb, reserving it for basting, and place the lamb in a roasting pan.
-
Step 4.
Roast the lamb for 15 minutes, then reduce the oven temperature to 160°C/325°F/gas mark 3 and roast for a further 1 hour, basting now and again with the reserved marinade.
-
Step 5.
Remove the lamb from the oven and let it rest for 5–10 minutes before carving. Serve with 'Moro Trampó' salad and plain yogurt.