Best 13 Roast Lamb With Pomegranate Glaze Recipes

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Roast lamb with pomegranate glaze is a dish that is both flavorful and elegant, perfect for a special occasion or a simple weeknight meal. The lamb is marinated in a mixture of pomegranate juice, olive oil, garlic, and herbs, then roasted to perfection. The pomegranate glaze is made with pomegranate molasses, honey, and spices, and it adds a sweet and tangy flavor to the lamb. This article will provide you with a recipe for the best roast lamb with pomegranate glaze.

Here are our top 13 tried and tested recipes!

PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE



Pulled lamb shoulder with sticky pomegranate glaze image

Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze

Provided by Cassie Best

Categories     Dinner, Main course

Time 5h20m

Number Of Ingredients 12

4 garlic cloves , chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oregano
1 lemon , quartered, pips removed
1 ½kg bone-in lamb shoulder joint
2 red onions , cut into wedges
1l carton pomegranate juice
2 tbsp clear honey
250g natural yogurt
100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
small handful mint leaves, chopped

Steps:

  • Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
  • Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
  • Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
  • Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium

ROASTED LAMB WITH POMEGRANATE GLAZE



Roasted Lamb with Pomegranate Glaze image

Provided by admin

Categories     Main Dish

Time 16h15m

Number Of Ingredients 12

2 ½ kg Leg of Lamb (, on the bone, preferably from a female young animal)
2 Yellow Onions (, thickly sliced to rounds.)
2 tbsp EVOO (, extra virgin olive oil)
2 tbsp Lemon Juice
3 tbsp Ras El Hanout spice mixture (, (or Cumin, Coriander, Cinnamon, Sumac, Paprika))
1 tbsp Granulated Garlic
1 tsp Cardamon (, ground)
120ml Pomegranate Molasses
1 tsp Aleppo Chilies (, ground)
500ml Pomegranate Juice
1 tbsp Sea Salt
1 tsp freshly ground Black Pepper

Steps:

  • Mix the oil, the Ras El Hanout spice mixture, Aleppo Chilies, lemon juice, salt, pepper, garlic powder, cardamon powder and 5 tbsp of the pomegranate molasses.
  • The night before cooking the leg lamb take a non-stick oven-proof baking dish, line it with foil (to be well hanging outside from all four sides add the onions on the bottom and place the lamb on it skin side up. With a sharp knife make few scores on the meat so that the rub gets in them and then rub all over it the above mixture and place it in the refrigerator overnight covered with plastic wrap.
  • An hour and a half before cooking take the leg of lamb out of the refrigerator and let come to room temperature. Turn the oven on, air circulation at 140°C.
  • Inject to the meat with the use of a syringe the pomegranate juice, put a thermometer probe at the thickest part of the meat, not touching the bone and wrap the meat with foil, while tacking in the dish the ends of the foil. If your baking dish is of the Dutch oven type, then cover it with its lid and place in the pre-heated oven to be cooked for about 4 hours.
  • When internal temperature reaches 92-95°C remove from the oven, uncover the meat from both the lid and the foil and collect the meat juices. Brush the meat with the remaining 3 tbsp of molasses, turn up the oven to 190°C and cook the lamb for a further 20-30' to brown the skin.
  • Remove from the oven, cover the meat once again with the foil and/or the lid and leave on the kitchen bench to rest for ½ to 1 hour.
  • Pour the meat juices, skimming the excess fat, into a saucepan on high heat. Bring to the boil and allow to be reduced by half or more. Season to taste if necessary.
  • To serve gently pull with a pair of tongs large chunks of the meat and serve with as much of the meat juices you like.

LAMB SHOULDER WITH POMEGRANATE GLAZE



Lamb shoulder with pomegranate glaze image

For me, a Sunday roast lunch is generous, festive occasion, the highlight of the weekend. In terms of meat cuts, lamb shoulder has shot to the top of the charts. As popular now as roast leg, it is succulent and never disappoints when cooked well. The pomegranate molasses adds a tangy sweetness that works beautifully with the meat's richness.

Provided by goodfood.com.au

Categories     Main-course

Time 2h

Yield SERVES 6

Number Of Ingredients 9

1 lamb shoulder (about 2kg)
8 garlic cloves, peeled and cut into slivers
4 sprigs rosemary, leaves picked
3 tbsp extra-virgin olive oil
85g pomegranate molasses, plus extra to taste
salt and pepper
100ml dry white wine
50ml dry sherry
300ml lamb or chicken stock (use gluten-free if required)

Steps:

  • Make deep incisions all over the lamb. Stuff a sliver of garlic into every incision then a few leaves of rosemary. Rub olive oil all over the shoulder and into the incisions. Put in a roasting tin, cover loosely with plastic wrap and put in the fridge for a few hours to marinate. When ready to cook, bring the lamb to room temperature. Heat the oven to 180C. Spread about half the pomegranate molasses on the bottom of the lamb and season with salt and ground black pepper. Turn over and spread the top with the rest of the molasses, pushing it into some of the incisions, and season. Roast for 30 minutes. Reduce the oven to 160C and roast for another 1.5 hours. After 1 hour, add the wine and sherry, pouring them around the joint. When the lamb is cooked, put it on a warm platter then cover with foil and rest for 15 minutes while you finish the sauce. Put the roasting tin over a medium heat and add the stock. Bring to the boil and cook until it is reduced a little (not too much or it will be too salty). It doesn't matter if it's quite thin, the flavour is the important thing. Strain the sauce through a sieve before serving it with the lamb. Suggestion: Serve with Frank's potato and celeriac gratin Tip: Leftover lamb is great in sandwiches or crunchy vegetable salads to have the next day for lunch at work, a tasty reminder of the weekend.

ROAST LAMB WITH POMEGRANATE GLAZE



Roast Lamb With Pomegranate Glaze image

Provided by Anna Winger

Categories     dinner, roasts, main course

Time 1h

Yield Serves 4

Number Of Ingredients 10

1 cup pomegranate syrup
1 cup honey
1 cinnamon stick
3 allspice berries
1 clove garlic, crushed
1 sprig rosemary
Juice of 1 lemon
1 rack of lamb
Olive oil
Salt and ground black pepper

Steps:

  • Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
  • To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 7 grams, Carbohydrate 127 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 501 milligrams, Sugar 107 grams

POMEGRANATE LAMB



Pomegranate Lamb image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 15

Salt and pepper, to taste
8 lamb rib chops, totally trimmed
1 tablespoon rosemary leaves
4 tablespoons pomegranate molasses
4 cloves garlic, thinly sliced
2 bay leaves, broken
1/3 cup virgin olive oil
Garnish: fresh pomegranate seeds, optional
1/2 plus 1/2 tablespoon butter
1 tablespoon olive oil
4 shallots, peeled and chopped fine
4 cloves of garlic, peeled and chopped fine
1 cup pomegranate juice
2 tablespoons red wine vinegar
3 cups rich lamb or chicken stock

Steps:

  • Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.;
  • Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.
  • Heat a grill or grill pan to fairly high heat.
  • Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.
  • Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.

ROASTED RACK OF LAMB WITH ROSEMARY-POMEGRANATE SAUCE AND GOAT CHEESE POTATO CAKE



Roasted Rack of Lamb with Rosemary-Pomegranate Sauce and Goat Cheese Potato Cake image

Provided by Robert Irvine : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 25

Grapeseed oil
2 (8-rib) racks of lamb, trimmed, trim reserved for sauce
Salt and freshly ground black pepper
2 tablespoons finely minced fresh thyme
2 tablespoons finely minced fresh rosemary
1/4 cup apricot jam
1 tablespoon grapeseed oil
Reserved lamb trimmings
1 large sprig fresh rosemary
1 1/2 cups chicken stock
2 cups demi glace
3 tablespoons pomegranate juice concentrate
2 tablespoons unsalted butter, cut into cubes
Salt and freshly ground black pepper
3 Yukon gold potatoes
2 tablespoons all-purpose flour
1 egg
Salt and freshly ground black pepper
Grapeseed oil
1/2 cup goat cheese
Grapeseed oil
2 carrots, peeled and julienned
1/4 pound snow peas, julienned
1 small daikon, julienned
Salt and freshly ground black pepper

Steps:

  • For the lamb: Preheat the oven to 375 degrees F.
  • Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan.
  • Combine the thyme and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes.
  • Roast the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes.
  • Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat. Brush a light coating of jam on each piece of lamb.
  • For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.
  • Deglaze the pan with the chicken stock. Reduce by two-thirds.
  • Stir in the demi glace and pomegranate juice concentrate. Simmer until thickened, about 5 minutes. Remove from the heat.
  • Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning. Add salt and pepper, if needed.
  • For the potato cakes: Preheat the oven to 400 degrees F.
  • Grate the potatoes and blend with the flour, egg, salt, and pepper.
  • Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.
  • Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.
  • Turn the pans over to unmold the potato cakes.
  • For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
  • To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices. Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat. Serve with a potato cake and sauteed vegetables.

LAMB BRAISED IN POMEGRANATE



Lamb Braised in Pomegranate image

This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I've tasted in a long time.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h45m

Yield 6

Number Of Ingredients 16

3 pounds lamb shoulder blade chops
salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1 onion, sliced
1 pinch salt
4 cloves garlic, sliced
2 cups pomegranate juice
⅓ cup aged balsamic vinegar
¼ teaspoon dried rosemary
8 fresh mint leaves
¼ teaspoon red pepper flakes
1 tablespoon honey, or more to taste
salt and ground black pepper to taste
2 tablespoons pomegranate seeds
1 tablespoon sliced fresh mint leaves
1 tablespoon pumpkin seeds

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper.
  • Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
  • Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
  • Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  • Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
  • Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  • Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 23.3 g, Cholesterol 134.5 mg, Fat 34.1 g, Fiber 0.8 g, Protein 34.9 g, SaturatedFat 13.7 g, Sodium 190.2 mg, Sugar 18.3 g

GLAZED ROAST LAMB



Glazed Roast Lamb image

My grandmother always makes it for Passover seder. I imagine it would work very well for Easter as well. She clipped the recipe out of some newspaper a decade ago or so. You can used dried herbs if you use 1/3 the amounts of herbs, but it isn't as good.

Provided by helowy

Categories     Lamb/Sheep

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 tablespoons chopped onions
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon grated lemon peel
1 large garlic clove, minced
1/2 teaspoon salt
1/2 cup honey
2 tablespoons lemon juice
1 (3 -4 lb) lean boneless leg of lamb, well trimmed
salt and pepper

Steps:

  • Preheat oven to 350°F; oil roasting pan.
  • Combine onion, parsley, thyme, rosemary, sage, lemon peel, garlic, and salt. Mix well.
  • In a separate bowl, combine honey and lemon juice.
  • Place lamb meat side up on a flat surface. Season to taste with salt and pepper. Brush with honey mixture and sprinkle with herb mixture. Roll and tie. Rub roast with honey mixture.
  • Place roast on a roasting rack in the oiled pan in the preheated oven, allowing 20 to 25 minutes per pound for medium rare. Brush with honey mixture every 20 minutes. When all the honey mixture is used, brush with the pan drippings.
  • Let roast stand for 5 to 10 minutes before carving.
  • Add 1/2 cup water and deglaze pan. Thicken if desired and serve with lamb.

Nutrition Facts : Calories 303.7, Fat 9.7, SaturatedFat 4, Cholesterol 107.2, Sodium 283.1, Carbohydrate 18.6, Fiber 0.3, Sugar 17.6, Protein 35.1

CHEF JOHN'S ROASTED LEG OF LAMB



Chef John's Roasted Leg of Lamb image

I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 10h20m

Yield 8

Number Of Ingredients 13

¼ cup pomegranate molasses
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon Aleppo pepper
1 teaspoon dried mint
1 teaspoon ground cumin
1 (5 pound) boneless leg of lamb, butterflied
kitchen twine
salt to taste
water as needed
1 tablespoon pomegranate molasses, or as needed

Steps:

  • Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
  • Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
  • Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
  • Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
  • Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
  • Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g

POMEGRANATE-GLAZED LAMB MEATBALLS



Pomegranate-Glazed Lamb Meatballs image

Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants and experimented with them at home. She created a selection of drinks, and let them inspire a group of snacks. Among them was this dish, lamb meatballs with a pomegranate glaze, which paired elegantly with the grenadine of an El Presidente cocktail. But they're just as nice without the cocktail. Have them alone, as a light snack or part of an evening of tapas, or pair them with some couscous and goat cheese for a larger meal.

Provided by Melissa Clark

Categories     easy, appetizer

Time 20m

Yield About 2 dozen meatballs, or about 8 servings

Number Of Ingredients 8

1 pound ground lamb
1 small clove garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon finely grated orange zest
1/2 teaspoon black pepper
Olive oil, for brushing
3 tablespoons pomegranate molasses
Chopped fresh mint, as needed

Steps:

  • In a large bowl, knead together the lamb, garlic, salt, orange zest and pepper until combined. Form into 1-inch meatballs. Transfer to a foil-lined baking sheet and brush with oil.
  • Heat the broiler. Run meatballs under the broiler until golden and just cooked through, about 5 minutes. Brush immediately with pomegranate molasses. Spear with toothpicks, sprinkle with mint and serve.

POMEGRANATE AND FENNEL GLAZED RACK OF LAMB



Pomegranate and Fennel Glazed Rack of Lamb image

Provided by Alison Roman

Categories     Bon Appétit

Number Of Ingredients 12

3 tablespoons chopped fresh oregano
2 tablespoons olive oil
3 tablespoons plus 2 teaspoons pomegranate molasses
3 tablespoons fennel seeds, divided
Kosher salt
Freshly ground pepper
2 medium fennel bulbs, sliced lengthwise
1 small onion, thinly sliced
2 3-3 1/2-pound racks of lamb, rib bones frenched
2 tablespoons vegetable oil
2 tablespoons white wine vinegar
1/4 cup pomegranate seeds

Steps:

  • Preheat oven to 425°:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.
  • Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
  • Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8-10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.
  • Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25-30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
  • Serve lamb over vegetables topped with pomegranate seeds.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD



Slow-roast Persian lamb with pomegranate salad image

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h50m

Number Of Ingredients 13

4 tbsp pomegranate molasses
1 tsp ground cumin
juice 1 lemon
1 tbsp olive oil
2 garlic cloves, minced
1 onion, roughly chopped
1 shoulder of lamb, weighing about 1.6kg, lightly scored
seeds 2 pomegranates
handful flat-leaf parsley leaves
100g bag watercress
1 small red onion, finely diced
1 tbsp olive oil
flatbreads, to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
  • Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
  • Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium

GLAZED LAMB POT ROAST



Glazed Lamb Pot Roast image

Make and share this Glazed Lamb Pot Roast recipe from Food.com.

Provided by PalatablePastime

Categories     Lamb/Sheep

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 16

12 cloves garlic
1 (2 1/2 lb) leg of lamb
12 small fresh rosemary
3 tablespoons olive oil
12 shallots, peeled
2 lbs potatoes, cut into chunks
1 1/2 lbs parsnips, cut into large chunks
1 1/2 lbs carrots, cut into chunks
1 1/4 cups red wine
3 tablespoons honey
2 tablespoons soy sauce
2 teaspoons flour
2 cups lamb stock or 2 cups beef stock
salt (to taste)
pepper (to taste)
fresh rosemary (to garnish)

Steps:

  • Preheat oven to 375 degrees F.
  • Peel 3 of the garlic cloves and slice; make slits all over the meat and insert slices of garlic and small sprigs of rosemary; season well with salt and pepper.
  • Heat the oil in a large flameproof casserole or roasting pan and add the shallots; cook, stirring occasionally, until they begin to turn golden.
  • Add the potatoes, parsnips, carrots, and remaining unpeeled cloves of garlic; stir to coat in the oil; season with salt and pepper.
  • Place the lamb on top and pour half of the red wine on the lamb.
  • Cover the pan well and bake for 1 hour, basting occasionally with any pan juices.
  • Combine the honey and soy sauce thoroughly; after the first hour of cooking, pour the honey mnixture over the lamb and baste.
  • Return the lamb to the oven and bake, uncovered for 1-1 1/2 hours more or until the meat is cooked and the vegetables are tender, basting the meat and vegetables occasionally.
  • Remove the roast and the vegetables from the pan and allow to rest for 10-15 minutes before carving, but keep the vegetables warm.
  • Place the cooking pan on the stove, stir in the flour and cook for 1 minute.
  • Blend in the stock and remaining wine; bring to a boil and adjust the seasoning.
  • Place roast on platter with vegetables, garnished with rosemary sprigs, if desired.

Nutrition Facts : Calories 806, Fat 33.1, SaturatedFat 12.1, Cholesterol 126.6, Sodium 550, Carbohydrate 77.4, Fiber 12.3, Sugar 21.1, Protein 42.8

Tips:

  • Selecting the Right Lamb: Choose a high-quality leg of lamb with good marbling for optimal flavor and tenderness.
  • Pomegranate Glaze Preparation: To achieve a well-balanced glaze, use a combination of pomegranate molasses, lemon juice, honey, olive oil, and spices. Adjust the sweetness and tartness to your preference.
  • Marination: Allow the lamb to marinate for several hours or overnight to infuse it with the flavors of the marinade. This step enhances the lamb's tenderness and imparts a rich taste.
  • Roasting Technique: Roast the lamb in a preheated oven at a high temperature initially to sear it, then reduce the heat to allow the lamb to cook evenly throughout without overcooking.
  • Basting: Baste the lamb with the pomegranate glaze every 20-30 minutes during roasting to keep it moist and flavorful. This step also helps develop a beautiful glaze on the lamb's surface.
  • Resting the Lamb: After roasting, let the lamb rest for about 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and succulent lamb.
  • Pomegranate Salsa and Toasted Pine Nuts: Prepare a refreshing pomegranate salsa using diced pomegranate seeds, red onion, cilantro, and lime juice. Additionally, toast pine nuts until golden brown to add a nutty flavor and texture to the dish.

Conclusion:

This exquisite Roast Lamb with Pomegranate Glaze recipe combines the succulent flavors of lamb, tangy pomegranate, and aromatic spices. By following the detailed instructions and implementing the provided tips, you'll create a memorable dish that impresses family and guests alike. The tender and flavorful lamb, complemented by the vibrant pomegranate glaze, is a perfect centerpiece for special occasions or a delightful weekend feast. Don't miss the opportunity to experience the culinary wonders of this dish; embark on this culinary journey and relish the delectable flavors of Roast Lamb with Pomegranate Glaze.

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