Steal the heart of a loved one with this sweet and delicate recipe. The sweet and bitter combination of the pomegranate sauce over a juicy, herb oven roasted lamb is just something to lick your plate about – no joke! Melograno (pomegranate) is that special touch of flavour that the winter months grant us, excellent for cocktails and sauces alike. Don’t be afraid to use this colourful winter fruit and add a little passion to your next recipe!
Difficulty : Medium Prep Time : 1 day (marinate lamb) and 25 minutes Cook Time : 3 Hours
INGREDIENTS
Lamb (mix of cuts, shoulder, rack, chop)
Rosemary
Pomegranate Juice
Pomegranate Seeds
Red Wine
Butter
Salt Pepper
4 Red Onion
2 Carrots
Olive Oil
Honey
Lemon Wedges
INSTRUCTIONS
- The day before cooking marinate the lamb, salt and pepper each side, and a small piece of butter over the lamb, then place in a cooking pan with 3 tablespoons olive oil, rosemary, 1/2 glass red wine, 4 lemon wedges, red onion slices and carrots. Leave in a cold place, refrigerator preferably, and let marinate until the following day.
- Cook lamb in juices from marinate in a roasting pan for 2 hrs. 30 minute – 3 hrs – depending on your oven – at 150C / 300 F – for a slow cook – checking at 30 minutes intervals turning over and making sure the lamb remains moist.
- In the meantime, make the pomegranate sauce. In a sauce pan reduce 1 can of pomegranate juice 3/4 cup of pomegranate seeds, 1 teaspoon of sugar, and 2 tablespoons of honey. Let it reduce until a consistent thick sauce – it should start to feel sticky by the honey – .
- Remove lamb from oven, serve over fresh greens and drizzle the pomegranate glaze, hot , over the lamb and place a side of pomegranate seeds.
BUON APPETITO & EAT BENE !!
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