While cooking lamb is nothing new in this part of the world, this slow cooked Roasted Lamb with Pomegranate Glaze recipe takes it to a whole new level without ethnic and country boundaries being over-sighted. The use of Pomegranate juice and molasses, something abundant in our part of the world, provides the legitimacy to consider it LOCAL.
This is a Sunday lunch meal with family or friends.
Roasted Lamb with Pomegranate Glaze
Try to get the meat from a young female animal which is much tender and of a nicer smell. Picture is of DOUBLE quantity.
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I hope you enjoy it!
Roasted Lamb with Pomegranate Glaze
Ingredients
- 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
Instructions
- 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.
