Slow-roasted Easter leg of lamb with pomegranate and rosemary is the perfect centrepiece for your Sunday lunch. This is a traditional dish with a deliciously zesty twist.
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photograph by Graeme Wyllie
Slow-roasted Easter leg of lamb with pomegranate and rosemary
- 2kg leg of lamb
- 6 garlic cloves, peeled and slightly crushed
- 1 onion, peeled and cut into 8 wedges
- olive oil, to drizzle
- 75ml pomegranate molasses
- 60ml (¼ cup) garam masala spice blend
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) lamb/beef stock
- 125ml (½ cup) red wine
- large handful fresh rosemary sprigs
- handful fresh thyme sprigs
- handful pomegranate rubies, to garnish
- chargrilled naan/flatbreads, to serve
Preheat the oven to 160°C. Place the lamb in a large, deep roasting tray and slash the skin a few times with a sharp knife.
Scatter the garlic cloves and onion wedges around the lamb. Drizzle the lamb with olive oil, then pour the pomegranate molasses over it. Rub the spice blend all over the lamb and season well to taste. Add the stock and wine to the roasting dish, and scatter some of the herbs over the lamb and some around it, reserving a few rosemary sprigs for garnish.
Cover the roasting tray with foil and roast in the oven, 4 hours. Remove the foil after 4 hours and continue to roast until the lamb falls off the bone, about 2 hours.
Sprinkle the lamb with the reserved rosemary sprigs and scatter with pomegranate rubies. Serve the lamb warm with chargrilled naan or flatbreads. Happy Easter!