Pomegranate, Honey and Rosemary Roast Lamb

Back again, giving you more pomegranate love and inspo! This time with a slow roasted, deliciously tender Pomegranate, Honey & Rosemary Lamb Shoulder, served with a side of Orange Baharat Spiced Vegtables.

Waitrose have introduced an epic new range of Levantine products which have my name written all over them, a lot the collection has a touch of home for me and the Spiced Pomegranate Molasses is getting drizzled on everythingggg. Bibi even got to taste test the collection before me and she was most impressed, so it has to be good!

Ingredients:

  • 1 Lamb Shoulder

  • 2 TBSP Garlic & Ginger Paste

  • Salt

  • 5-6 Rosemary Sprigs

  • Handful of Fresh Thyme

  • 1 TBSP Dried Thyme

  • 3 TBSP Cumin

  • 5-6 Cardamom Pods

  • 1 TBSP Ground Black Pepper

  • 1 TBSP Coriander Powder

  • 100ml Pomegranate Molasses

  • 50ml Honey

  • Olive Oil

  • 3 TBSP Baharat

  • 1 Red Onion (Sliced thinly)

  • 1 Fresh Pomegranate (De-seeded)

  • 5-6 Carrots

  • Long Stem Broccoli

  • 4 garlic cloves

  • 1/2 Lemon

  • 2 TBSP Mustard Seeds

  • 50g Butter (cubed)

Method:

  1. Pre-heat your oven to 140°c.

  2. Combine all your seasoning the garlic & ginger paste, cumin, coriander powder, 1 TBSP Baharat, pomegranate molasses, honey, black pepper, cardamom pods, dried thyme, salt, red onion and some olive oil into a bowl and mix well to form a loose paste.

  3. Take your lamb and make slits with a knife all over it.

  4. Rub the seasoning paste into the lamb and into the slits you’ve made, making sure the lamb is fully coated.

  5. Take the fresh herbs and stick them in the slits, under and on top of the lamb.

  6. Place the seasoned lamb on some foil and wrap up well. I tend to double wrap to make sure there are no holes left for air to escape. At this point you can marinate this the day before and leave in the fridge overnight. This will help the flavours to infuse better into the meat.

  7. Place the wrapped up lamb on a roasting tray and into the oven for 5 hours.

  8. In the last 30 mins of your lamb cooking begin cooking your carrots & broccoli by placing them in a pan with butter, chopped garlic cloves, mustard seeds, baharat and salt then mix well till the veg is coated.

  9. Follow in with a splash of water and place a lid on top then leave on a low to medium heat while the veg to steam and fry at the same time.

  10. Remove your lamb from the oven, plate everything up an sprinkle on some fresh pomegranates to finish!

Pomegranate, Honey and Rosemary Roast Lamb
Dinner, MeatDina MackiComment