Butterflied Leg Of Lamb With Pomegranate

Butterflied Leg Of Lamb With Pomegranate

If you're looking for a dish that has the wow factor with none of the fuss, this leg of lamb is just the ticket. It might take an hour to get on the table – but marinating and oven time account for most of that. Serve it with aubergine, tahini yoghurt and plenty of chilli.
Serves 6
Total Time
1 Hour
1kg of boneless leg of lamb
3 garlic cloves, crushed
2 tsp of cumin seeds, ground
4 tbsp of pomegranate molasses
2 tbsp of olive oil
Juice of 1 lemon
1 tbsp of honey
1 small of bunch thyme, stalks discarded
1 onions
Salt and pepper
Coriander leaves – to serve
Pomegranate seeds – optional
Step 1

In a small bowl mix together the garlic, cumin, pomegranate molasses, olive oil, lemon, honey and thyme and season. Lay the leg of lamb flat and pour the marinade over, cover and place in the fridge for at least 30 minutes.

Step 2

Heat the oven to 220°C.

Step 3

Slice the onions into 2cm wedges and scatter over a medium roasting tray, lay the lamb on top. Place in the oven for 20-30 minutes, depending who pink you like it, take out and leave to rest for 15 minutes.

Step 4

Thinly slice and lay on a serving platter and drizzle over the juice, scatter with coriander leaves and pomegranate seeds if using to serve.

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