Pomegranate Lamb Roast
Servings: 12 people
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!