Name: Pomegranate Slow-Roasted Leg of Lamb
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 50 min
Yield: 8
Ingredients: 30 ml olive oil; 3 onions; 2 garlic bulbs, wrapped in foil and roasted; 1 ±2 kg leg of lamb; 300 ml lamb or chicken stock; 2 pomegranates - cut in half for roasting; 15 ml olive oil; 7 ml 7.5 paprika; 15 ml dried oregano; 2 garlic cloves; 2 ml 2.5 chilli flakes or one red chilli, chopped and seeded; 5 ml sea salt; 30 ml pomegranate molasses; 2 of Zest lemons; 45 ml lemon juice; 100 ml lightly chopped mint; 2 of Zest lemons; 60 ml chopped parsley; 2 garlic cloves, finely chopped; 15 ml olive oil; Sea salt, to taste; 15 ml lemon juice

Pomegranate Slow-Roasted Leg of Lamb

This recipe yields a succulent and flavourful slow-roasted leg of lamb infused with aromatic spices and the unique sweetness of pomegranate. The lamb is first rubbed with a homemade spice paste and then slow-cooked until incredibly tender. Roasted pomegranate halves add a subtle fruity note to the pan juices, while a vibrant gremolata provides a fresh and zesty counterpoint. Perfect for a special occasion, this dish is sure to impress.

Prep Time 30 mins Cook Time 5 hrs Rest Time 20 mins Total Time 5 hrs 50 mins Difficulty: Intermediate Cooking Temp: 150 C Servings: 8 Best Season: Suitable throughout the year

To Make the Spice Paste

Combine all the ingredients for the spice paste in a bowl.
Blend well to make a paste, or use a pestle and mortar.
Rub the spice paste into the lamb several hours ahead of time.
Cover the lamb and chill in the refrigerator.
Remove the lamb from the fridge 30 minutes before roasting to allow it to come to room temperature.
Preheat the oven to 150°C (Celsius).

To Slow-Roast the Lamb

Brush a large, deep roasting tin with the 30 ml olive oil.
Thickly slice the onions into rounds and lay the slices flat in the middle of the tin.
Lightly score three long, diagonal incisions across the top of the lamb and place it in the tin on top of the onion slices.
Pour the stock around the lamb.
Cover the tray with one or two very large pieces of foil, ensuring enough space over the lamb so that the foil doesn’t stick to the meat.
Slow-roast the lamb for 5 hours, basting every hour with the pan juices.
Turn the oven heat up to 180°C for the last hour of cooking.
30 minutes before the end of cooking, baste the meat again and remove the foil for the remaining cooking time.
Add the pomegranate halves to the roasting tin and let them roast alongside the lamb.
The meat should be almost falling off the bone when ready.
Take the tray out of the oven and spoon over the basting juices one final time. Do not return the tray to the oven.
Cover the tray with foil for 10 minutes to let the lamb rest and soak up the juices while you prepare the relish.

To Make the Relish

Combine all the relish ingredients in a small bowl.
Mix well to combine. Season with sea salt to taste.

To Serve

Serve the slow-roasted leg of lamb on a platter.
Add the roasted onions from the roasting tin if desired.
Spoon the gremolata relish generously over the lamb.
Scatter with some fresh pomegranate seeds.
Use the roasted garlic bulbs as a garnish, either serving them whole or squeezing the softened garlic over the lamb.

Pomegranate Slow-Roasted Leg of Lamb