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  15 April 2021  

#  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.  


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Serves

 Serves 6 

 



Difficulty

 Easy 

 



Total Time

 1 Hour 

 



 

 

Ingredients

    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  

 



  

 



Method

 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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