Roast lamb with pomegranate glaze
- 1/2 cup (125ml) pomegranate molasses*
- 2 tbsp apple juice
- 2 garlic cloves, minced
- 2 sprigs rosemary, leaves stripped and roughly chopped
- 2kg lamb leg, trimmed of most of the fat (leaving a thin layer over the top)
Preheat oven to 180°C conventional (160°C fan-forced).
Line a baking pan with baking paper and set aside.
In a bowl, combine all glaze ingredients.
Place the lamb on a roasting rack in the baking tin and baste with the glaze.
Roast for 90 minutes, basting frequently.
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- *Pomegranate molasses is available from good food delicatessens or most fresh food markets.
- Keep an eye on the lamb as the sugar in the molasses can burn easily. If the top of the lamb is getting too brown, pop a piece of aluminium foil loosely over the top to prevent burning.
- If you just can’t have a roast without gravy, make it easy for yourself and buy one in a sachet or tin. When making gravy, add a couple of teaspoons of pomegranate molasses to give it a fruity kick.
- If you can’t find it, it’s easy to make your own – all you’ll need is 1L (4 cups) pomegranate juice, 1/4 cup (60g) sugar, and 2 tbsp lemon juice.
- Put ingredients into saucepan and bring to the boil. Reduce heat and gently simmer until you have about 125ml (1/2 cup) of liquid – 45 minutes or so.
- Save the rest for other marinades in a sterilised jar in the pantry.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder: You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.