Moroccan-Style Roast Lamb with Pomegranates Moroccan-Style Roast Lamb with Pomegranates

Moroccan-Style Roast Lamb with Pomegranates

Moroccan twist on roast lamb with cinnamon and cumin and saffron new potatoes

prep time
10 mins

cook time
1 hour

8 people

To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes

To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes


  • 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


  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. 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.
  3. Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time.
  4. 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.
  5. 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.
  6. 20 minutes before the end of the cooking time, remove the tin from the oven and brush the lamb generously with the pomegranate molasses.
  7. 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.