History
On the fifth day of Christmas the Church celebrates St. David, the renowned Israelite king of the Old Testament. St. David’s Day’s location within the heart of Christmastide is most appropriate because he was a type of Christ, a figure whose life pointed forward to Jesus in many ways. His late-December day provides an opportunity to think about Jesus’ birth as a fulfillment of the entire arc of Scripture, the answer to God’s promises to his people.
St. David’s origin as a lowly shepherd boy is perhaps one of the most notable connections between the Old Testament king and our Savior, a parallel to both Jesus’ humble beginnings in a manger of hay as well as his title of the Good Shepherd. However, St. David’s prestige as a king, a good and faithful leader, and a man who earned the respect of his people also points to Christ, reminding us that it is not just the meekness of David that is worth celebrating but also his honor and faithfulness.
This recipe ties these things together, helping us as God’s people to remember both David’s and Jesus’ roles as shepherds as well as their regalness. It is also the perfect dish to serve as part of your fifth day of Christmas festivities as you continue to celebrate the season that extends long after December 25th.
Pomegranate Lamb Roast
Surely a festive main course, St. David’s Pomegranate Lamb Roast is a meal fit for a king! The lamb entree is the perfect “feasting” food for Christmas, a meat that is traditionally served as part of the holy day celebration. Paired with pomegranate seeds in sweet glaze, the lamb is topped with a fruit of the season that reminds eaters of his close connection to Israel. Pomegranates are also known in the Christian Church for representing the resurrection, prosperity, and abundance; the perfect reminder of David’s foretelling of Christ and his position within the tree of Jesse, Jesus’ lineage.
This is a dish that will surely “wow” your Christmas guests but is also something fun to whip up in the time you have set aside for feasting and celebrating the richness of the season. We pray that you enjoy this royal dish and the festivities that accompany feasting on it! A very blessed fifth day of Christmas to you all!
St. David’s Pomegranate Lamb Roast
Ingredients
4 cloves garlic, minced
2 tsp ground cinnamon
2 tsp ground cumin
1 tsp salt
2 tsp ground black pepper
6 Tbsp pomegranate juice
1 Tbsp water
1.5 kg boneless lamb shoulder
2 onions cut into chunks
2/3 cup pomegranate seeds
Instructions
- Place the lamb in an oven-proof roasting dish. Using a small sharp knife, score the fat of the lamb in a diamond pattern to help the glaze stick to it. Rub the chopped garlic into the meat and fat.
- Mix the cumin, cinnamon, salt and pepper well and use it to season the meat, then mix 2 Tbsp of the pomegranate juice and water, brushing over the meat. Cover with foil and refrigerate for 24 hours.
- Remove the meat from the fridge 1 hour before cooking and pre-heat the oven to 350 F. Chop the onions and scatter in the base of the roasting dish with the lamb, tucking some under the meat as well. Pour more pomegranate juice over the roast, reserving 2 Tbsp.
- Cover the meat tightly with foil and roast for 3 hours, then remove the foil and carefully baste the juices back over the meat. Increase oven to 400 F, cover the lamb with foil again and continue cooking for 30 mins. Then collect some of the juices from the bottom of the dish to reduce on the stove.
- Add the last 2 Tbsp of pomegranate juice to the saucepan with the rest of the juices and boil over high heat until the liquid reduces and starts to get sryupy, which could take up to 30 minutes.
- Remove the lamb from the oven and remove the foil. Pour the syrupy pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char.
- Sprinkle the ⅔ cup of the pomegranate seeds over the cooked meat and serve!
Pomegranate Lamb Roast
Ingredients
- 4 cloves garlic minced
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp salt
- 2 tsp ground black pepper
- 6 tbsp pomegranate juice divided
- 1 tbsp water
- 1.5 kg boneless lamb shoulder
- 2 onions cut into chunks
- 2/3 C pomegranate seeds
Instructions
- Place the lamb in an oven-proof roasting dish. Using a small sharp knife, score the fat of the lamb in a diamond pattern to help the glaze stick to it. Rub the chopped garlic into the meat and fat.
- Mix the cumin, cinnamon, salt and pepper well and use it to season the meat, then mix 2 Tbsp of the pomegranate juice and water, brushing over the meat. Cover with foil and refrigerate for 24 hours.
- Remove the meat from the fridge 1 hour before cooking and pre-heat the oven to 350 F. Chop the onions and scatter in the base of the roasting dish with the lamb, tucking some under the meat as well. Pour more pomegranate juice over the roast, reserving 2 Tbsp.
- Cover the meat tightly with foil and roast for 3 hours, then remove the foil and carefully baste the juices back over the meat. Increase oven to 400 F, cover the lamb with foil again and continue cooking for 30 mins. Then collect some of the juices from the bottom of the dish to reduce on the stove.
- Add the last 2 Tbsp of pomegranate juice to the saucepan with the rest of the juices and boil over high heat until the liquid reduces and starts to get sryupy, which could take up to 30 minutes.
- Remove the lamb from the oven and remove the foil. Pour the syrupy pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char.
- Sprinkle the ⅔ cup of the pomegranate seeds over the cooked meat and serve!
