Moroccan-Style Roast Lamb with Pomegranates
Moroccan twist on roast lamb with cinnamon and cumin and saffron new potatoes.
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1.3kg lean rolled boneless lamb leg or shoulder joint
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and finely crushed
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- Large pinch saffron strands
- 1kg new potatoes, halved
- 4 tablespoons pomegranate molasses or 2 fresh pomegranates, seeded
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- 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 1 tablespoon 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.