- 1.3kg/3lb lean rolled boneless lamb leg or shoulder joint
- 30ml/2tbsp olive oil
- 2 garlic cloves, peeled and finely crushed
- 15ml/1tbsp ground cinnamon
- 15ml/1tbsp ground cumin
- 10ml/2tsp ground coriander
- Salt and freshly milled black pepper
- Large pinch saffron strands
- 1kg/2.2lb new potatoes, halved
- 60ml/4tbsp pomegranate molasses or 2 fresh pomegranates, seeded*
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a chopping board and with a sharp knife make several slits over the surface of the joint. In a small bowl mix together 15ml/1tbsp of the olive oil, garlic, spices and seasoning. Spread the mixture over the lamb.
- Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time.
- Meanwhile, bring a large saucepan of water to the boil with the saffron strands. Add the potatoes and cook for 5-7 minutes. Drain and set aside.
- 30-35 minutes before the end of the cooking time remove the rack with the joint from the tin; spread the potatoes on the base of the tin with the remaining olive oil. Place the joint directly on top of the potatoes.
- 20 minutes before the end of the cooking time, remove the tin from the oven and brush the lamb generously with the pomegranate molasses.
- Serve the joint with a combination of roasted saffron potatoes, baby aubergines and red peppers.
If pomegranate molasses is not available, to prepare fresh pomegranates, place on a chopping board and cut into four quarters. Bend back each quarter to expose the bitter pith and membrane. Remove the pink seeds and place the seeds in a large sieve over a bowl, and using the back of a spoon squeeze the juice from the seeds and use to glaze the joint.