Slow Roast Leg of Lamb with a Pomegranate Glaze
Make your Christmas feast one to remember with this show-stopping slow-roasted leg of lamb. Gently infused with rosemary and coriander, then finished with a shimmering pomegranate glaze, it’s tender, fragrant and full of festive flair. Served with caramelised vegetables and a rich, tangy gravy – the perfect centrepiece for a truly special celebration.
prep time
15 mins
cook time
4 hours
serves
8 people
Ingredients
- 1 x 1.8-2kg lean whole lamb leg joint
- Salt and freshly milled black pepper
- 1-2 teaspoons ground coriander
- 2 sprigs fresh rosemary leaves
- 2 medium carrots, washed and roughly chopped
- 2 medium onions, peeled and cut into wedges
- 1 whole garlic bulb, separated into unpeeled cloves
- 400g baby new potatoes, rinsed, optional
- 1L unsweetened pomegranate juice
- 3 tablespoons pomegranate molasses
- 2 tablespoons plain flour
To garnish:
- 50g fresh pomegranate seeds
Method
- Remove the lamb joint from the fridge at least 1 hour before cooking.
- Put the joint on a chopping board and using a sharp knife, make several incisions all over the joint. Season all over with the salt, pepper and ground coriander. Push the fresh rosemary into the slits or incisions.
- Preheat the oven to 160ºC, 140ºC Fan, Gas Mark 3.
- Put the carrots, onions, garlic and potatoes (if used) into the base of a large non-stick roasting tin, position the joint on top. Pour the pomegranate juice around the vegetables, but not over the lamb joint.
- Cover the roasting tin with baking parchment and foil, and slow roast in the oven for 3½ hours, basting occasionally.
- Remove the joint from the oven and brush the lamb all over with the pomegranate molasses, return to the oven uncovered, and cook for a further 30 minutes.
- Remove the joint from the oven and transfer the lamb to a warm plate to rest, with the potatoes, if used. Cover and set aside.
- To prepare the gravy, using a potato masher, gently mash the vegetables together and spoon off any excess surface fat on top of the meat juices.
- Strain the mixture into a saucepan, return the vegetables to the plate with the lamb and keep warm. Gently mix the meat juices and stock together and heat to a gentle boil.
- Mix the flour with 2 tablespoons of cold water to form a smooth lump-free paste and stir into the stock whisking continuously until the gravy thickens to your desired consistency.
- Scatter the pomegranate seeds over the lamb and serve with the reserved vegetables and sides of your choice.
