Pomegranate and Mint Marinated Leg of Lamb

 

Ingredients:

  • 1 whole Free-Range Leg of Lamb 
  • 3 cloves garlic, minced
  • 1/2 cup fresh mint leaves, chopped
  • 1 cup pomegranate seeds
  • 2 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 cup vegetable or chicken broth
  • Additional fresh mint leaves and pomegranate seeds for garnish

Instructions:

  1. Prepare the Marinade:
    In a bowl, combine minced garlic, chopped mint, pomegranate molasses, olive oil, lemon juice, cumin, black pepper, and salt. Mix well.

  2. Marinate the Lamb:
    Pat the lamb dry and make small slits all over. Rub the marinade generously into the meat, then scatter most of the pomegranate seeds over the top. Cover and refrigerate for at least 4 hours, preferably overnight.

  3. Preheat the Oven:
    Set your oven to 180°C.

  4. Roast the Lamb:
    Place the lamb in a roasting pan. Pour the broth into the pan to keep it moist. Cover loosely with foil.

  5. Cook:
    Roast for about 1 hour and 20 minutes—until a thermometer inserted into the thickest part reads 58°C for medium-rare, or longer for preferred doneness.

  6. Rest and Garnish:
    Let the lamb rest for 15 minutes. Carve and garnish with the remaining pomegranate seeds and extra fresh mint leaves.

Serving tip:
Pair this vibrant, flavorful lamb with roasted vegetables or a fresh salad for a stunning Mother’s Day celebration.

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