This Pomegranate and Apple Roast Lamb is one of those roasts that looks impressive on the table but is really all about building flavor in stages. The boneless leg of lamb gets a garlicky fresh herb and pomegranate marinade, a warm sprinkle of cumin, paprika and cinnamon, then slow roasts over apples, red wine and apple juice.
I brush the lamb with more pomegranate jam toward the end, which gives the outside that gorgeous glossy finish while the meat stays beautifully pink and juicy inside. And don’t throw away those pan juices—they make the most delicious gravy to spoon over the sliced lamb and mashed potatoes.
I love lamb with fruit, especially when the fruit adds flavor without making the dish overly sweet. Pomegranate and apple work particularly well here because the pomegranate brings that sweet-tart richness while the apple mellows everything out.
For this roast, I start with a boneless leg of lamb and open it out so I can season the inside properly. The wet herb rub gets into every little fold before I roll and tie the lamb back together.
And I don’t cook the lamb directly in the apple juice and wine. It sits on a rack above the liquid. This gives me the best of both worlds—the lamb roasts rather than braises, while all those juices dripping into the pan become the base for a really flavorful gravy.
Why you’ll love this roast lamb
- Beautiful for entertaining – A rolled roast lamb makes a wonderful centerpiece for holidays and special dinners.
- Lots of flavor inside and out – Opening the lamb before seasoning means the herbs and spices aren’t just sitting on the surface.
- Juicy, tender lamb – A meat thermometer takes the guesswork out of getting that gorgeous pink center.
- The gravy is part of the recipe – Apple juice, red wine, herbs and lamb drippings create a sauce that’s far too good to waste.
Ingredients and substitutes
- Boneless leg of lamb – I use a boneless leg because I can open it out, season the inside, then roll and tie it into an even roast. Ask your butcher to butterfly it for you if necessary.
- Garlic – Fresh garlic is important here. I wouldn’t replace it with garlic powder for the wet rub.
- Fresh rosemary, thyme and parsley – These are used both on the lamb and in the roasting pan. Fresh herbs give this roast much better flavor than dried herbs.
- Pomegranate jam – Used in the marinade and again as a glaze. It gives the lamb sweetness, acidity and that beautiful glossy exterior. Pomegranate preserves can also work.
- Olive oil – Helps carry the garlic and herbs over the lamb and creates the wet rub.
- Paprika, cumin and cinnamon – This little spice combination is subtle but important. The cumin adds warmth, paprika adds depth and the cinnamon works beautifully with both the lamb and fruit. Don’t overdo the cinnamon—we’re roasting lamb, not making apple pie.
- Apple juice – Adds sweetness and apple flavor to the pan juices. Use regular unsweetened apple juice rather than a heavily sweetened apple drink.
- Red wine – Adds depth and balances the sweetness of the apple and pomegranate. Use a dry red wine you’d be happy to drink.
- Apples – Cut them into thick wedges so they don’t completely disappear during the long roast. A firm sweet-tart apple works best.
- Bay leaf and cinnamon stick – These gently perfume the roasting liquid without overpowering it.
How to make pomegranate and apple roast lamb
Prepare the herb rub
Combine the crushed garlic, chopped rosemary, thyme, parsley, pomegranate jam, olive oil, salt and freshly ground black pepper.
Mix until you have a thick, spoonable wet rub.
Season the lamb
Open the boneless leg of lamb out on your work surface.
Season the meat, then spread the herb mixture generously over the lamb, working it into all the uneven areas and folds.
Combine the paprika, cumin and cinnamon and sprinkle the spice mixture evenly over the lamb.
Marinate
Cover and refrigerate the seasoned lamb for at least 4 hours or preferably overnight.
This is one of those recipes where I think overnight really is worth it. You’re working with a large piece of meat, so giving those herbs, garlic and spices time to sit on the lamb makes a difference.
Roll and tie the lamb
Remove the lamb from the refrigerator about 45 to 60 minutes before roasting.
Roll it tightly into a fairly even cylinder and secure it with kitchen twine at regular intervals.
Don’t worry about making it perfectly shaped. The important thing is keeping the roast relatively even in thickness so one end doesn’t cook long before the other.
Prepare the roasting pan
Preheat the oven to 325°F/165°C.
Pour apple juice and red wine into the roasting pan.
Add the rosemary, thyme, parsley, bay leaves and cinnamon stick.
Place the roasting rack over the liquid and set the lamb on top. Arrange the apple wedges in the pan around and beneath the rack.
The lamb should sit above the liquid, not in it.
First, roast covered
Cover the roasting pan tightly with foil and place it in the oven.
Roast for about 1½ hours.
At this stage, the covered pan helps retain moisture while the apple, wine and herbs start building those wonderful pan juices underneath.
Glaze and finish uncovered
Remove the foil and brush the lamb generously with pomegranate jam.
Return it to the oven uncovered.
After about 20 to 30 minutes, brush the lamb with pomegranate jam again.
Insert a meat thermometer into the thickest part of the roast and continue cooking until the lamb reaches your preferred temperature.
I cook the lamb until the internal temperature reaches 135°F (57°C) for the beautifully pink center you see in my photos. The internal temperature continues to rise as the meat rests.
Rest the lamb
Transfer the lamb to a cutting board and loosely cover it with foil.
Let it rest for 20 to 30 minutes before removing the kitchen twine and slicing.
This is especially important with a large rolled roast. Cut it immediately and all those lovely juices you’ve worked so hard to keep inside the meat end up on your cutting board.
Make the pomegranate apple gravy
While the lamb is resting, remove the roasting rack and place the roasting pan directly on the stovetop.
Remove the herb stems, bay leaves, and cinnamon stick. Mash the soft roasted apples directly into the pan juices, scraping up all those flavorful browned bits from the bottom of the pan.
Add a little water, red wine, or apple juice as needed to loosen the gravy and bring it to a gentle simmer.
Mix cornstarch with a little cold water to make a slurry. Gradually stir it into the simmering pan juices and cook for a minute or two, until the gravy thickens to your liking.
Taste and adjust the salt and pepper, then strain the gravy directly into a sauce boat for a smooth, rich gravy to serve with the sliced lamb.
My little note: Don’t discard those soft roasted apples—they’ve absorbed the lamb drippings, wine, herbs, and pomegranate as they cook. Mashing them into the pan juices adds both flavor and body to the gravy.
Slice and serve
Remove the kitchen twine and cut the lamb across the grain into slices.
Arrange on a serving platter and garnish with fresh parsley and pomegranate arils.
Serve the gravy alongside. I especially love this lamb over creamy mashed potatoes because, quite frankly, they give that gravy somewhere useful to go.
Make ahead and storage
- Marinate ahead: The lamb can be seasoned, rolled and refrigerated overnight. I actually prefer doing this the day before because it gets most of the messy preparation out of the way.
- Roast ahead: For the best texture and color, I prefer roasting the lamb shortly before serving rather than cooking it completely the day before.
- Leftovers: Store sliced lamb in an airtight container in the refrigerator for up to 3 to 4 days. Keep some gravy with the meat if possible—it helps prevent the slices from drying out.
- Reheating: Reheat gently with a little gravy, preferably covered. High heat will very quickly take your beautifully pink lamb from juicy to well-done.
- Freezing: Cooked lamb can be frozen for up to 2 months. Slice it first and freeze it with a little gravy.
Variations
- Pomegranate molasses – For a sharper, less sweet flavor, add a little pomegranate molasses to the jam rather than replacing all the jam with it.
- Pear instead of apple – Firm pears work beautifully with lamb and pomegranate.
- No red wine – Replace the wine with additional apple juice plus some beef or chicken stock to keep the roasting liquid from becoming too sweet.
- More savory – Reduce the pomegranate jam slightly and add a little Dijon mustard to the herb marinade.
Pomegranate and Apple Roast Lamb
Ingredients
Roast Lamb
- 2 – 2½ kgs (4½ – 5½ lb) Boneless leg of lamb butterflied
Wet Rub
- 6 large Garlic cloves crushed
- 2 tbsp Fresh rosemary finely chopped
- 2 tbsp Fresh thyme leaves
- 3 tbsp Fresh parsley finely chopped
- 2 tbsp Pomegranate jam
- 3 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
Spice Mixture
- 1 tsp Paprika
- 1 tsp Ground cumin
- ½ tsp Ground cinnamon
Roasting Pan
- 240 ml (1 cup) Apple juice
- 240 ml (1 cup) Dry red wine
- 2 large Apples cut into wedges
- 2 sprig Rosemary
- 3 – 4 sprigs Thyme
- 2 – 3 sprigs Parsley
- 2 Bay leaves
- 1 Cinnamon stick
Pomegranate Glaze
- ⅓ cup Pomegranate jam with 2 tbsp of water
Gravy
- 1 – 2 tbsp Cornstarch with 1/4 cup water
Instructions
- Prepare the Wet Rub – Combine the crushed garlic, chopped rosemary, thyme, parsley, pomegranate jam, olive oil, salt and freshly ground black pepper. Mix until you have a thick, spoonable wet rub.6 large Garlic cloves, 2 tbsp Fresh rosemary, 2 tbsp Fresh thyme leaves, 3 tbsp Fresh parsley, 2 tbsp Pomegranate jam, 3 tbsp Olive oil, 2 tsp Salt, 1 tsp Black pepper
- Season the Lamb – Open the boneless leg of lamb out on your work surface. Season the meat, then spread the herb mixture generously over the lamb, working it into all the uneven areas and folds. Combine the paprika, cumin, and cinnamon, and sprinkle the spice mixture evenly over the lamb.2 – 2½ kgs Boneless leg of lamb, 1 tsp Paprika, 1 tsp Ground cumin, ½ tsp Ground cinnamon
- Marinate – Cover and refrigerate the seasoned lamb for at least 4 hours or preferably overnight. This is one of those recipes where I think overnight really is worth it. You're working with a large piece of meat, so giving those herbs, garlic and spices time to sit on the lamb makes a difference.
- Roll and Tie the Lamb – Remove the lamb from the refrigerator about 45 to 60 minutes before roasting. Roll it tightly into a fairly even cylinder and secure it with kitchen twine at regular intervals. Don't worry about making it perfectly shaped. The important thing is keeping the roast relatively even in thickness so one end doesn't cook long before the other.
- Prepare the Roasting Pan – Preheat the oven to 325°F/165°C.Pour the apple juice and red wine into the roasting pan. Add the rosemary, thyme, parsley, bay leaves and cinnamon stick. Place the roasting rack over the liquid and set the lamb on top. Arrange the apple wedges in the pan around and beneath the rack. The lamb should sit above the liquid, not in it.240 ml Apple juice, 240 ml Dry red wine, 2 large Apples, 2 sprig Rosemary, 3 – 4 sprigs Thyme, 2 – 3 sprigs Parsley, 2 Bay leaves, 1 Cinnamon stick
- Roast Covered – Cover the roasting pan tightly with foil and place it in the oven. Roast for about 1½ hours. At this stage, the covered pan helps retain moisture while the apple, wine and herbs start building those wonderful pan juices underneath.
- Glaze and Finish uncovered – Remove the foil and brush the lamb generously with pomegranate jam. Return it to the oven uncovered. After about 20 to 30 minutes, brush the lamb with pomegranate jam again.Insert a meat thermometer into the thickest part of the roast and continue cooking until the lamb reaches your preferred temperature.I cook the lamb until the internal temperature reaches 135°F (57°C) for the beautifully pink center you see in my photos. The internal temperature continues to rise as the meat rests.⅓ cup Pomegranate jam
- Rest the Lamb – Transfer the lamb to a cutting board and loosely cover it with foil. Let it rest for 20 to 30 minutes before removing the kitchen twine and slicing.This is especially important with a large rolled roast. Cut it immediately and all those lovely juices you've worked so hard to keep inside the meat end up on your cutting board.
- Make the Pomegranate Apple Gravy – Place the roasting pan on the stovetop. Remove the herb stems, bay leaves, and cinnamon stick, then mash the softened apples into the pan juices. Add a little water, red wine, or apple juice as needed and bring to a simmer. Add the cornstarch slurry and simmer until the gravy thickens. Taste and adjust seasoning, then strain into a sauce boat.1 – 2 tbsp Cornstarch
- Slice and Serve – Remove the kitchen twine and cut the lamb across the grain into slices. Arrange on a serving platter and garnish with fresh parsley and pomegranate arils.Serve the gravy alongside. I especially love this lamb over creamy mashed potatoes because, quite frankly, they give that gravy somewhere useful to go.
Video
Notes
- Cooking time varies considerably depending on the size and thickness of the rolled lamb. Use internal temperature, not time, to determine doneness.
- Keep the lamb on the rack above the liquid so it roasts rather than braises.
- If the pomegranate glaze darkens too quickly, tent the lamb loosely with foil.
- Rest the roast for at least 20 minutes before slicing.
- Pomegranate jam is sweeter and less concentrated than pomegranate molasses; don’t substitute them 1:1.
Equipment
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Tips for success
- Marinate overnight if you can. A few hours works, but this is a large roast and benefits from the extra time.
- Roll the lamb as evenly as possible. An even roast cooks more evenly.
- Keep the lamb above the liquid. We’re roasting the lamb, not braising it.
- Use a thermometer. Time is only a guide with roast lamb; thickness and starting temperature make a huge difference.
- Don’t skip the rest. Give a large roast at least 20 minutes before slicing.
- Watch the glaze near the end. Pomegranate jam contains sugar and can darken quickly once the lamb is uncovered.
More roast lamb recipes
- Boneless Roast Lamb
- Lamb Shoulder Roast Boneless
- Roast Leg of Lamb (Garlic oil marinade)
- Kleftiko: Greek Roast Leg Of Lamb Recipe
- Roast Leg of lamb • Garlic Butter Marinade
- Moroccan Roast Leg of Lamb (Slow cooked for 4 Hrs)
Troubleshooting
| Problem | What happened | What to do |
|---|---|---|
| Lamb is cooking too quickly | Roast may be smaller or thinner | Start checking the temperature earlier |
| Glaze is getting too dark | Sugar in the pomegranate jam is caramelizing | Loosely tent with foil and continue cooking |
| Pan is getting dry | Liquid evaporated faster than expected | Add a little apple juice or water |
| Gravy tastes weak | Pan juices need concentrating | Simmer uncovered to reduce before thickening |
| Lamb is difficult to slice | It hasn’t rested enough or wasn’t tied firmly | Rest fully and use a sharp carving knife |
Frequently asked questions
For a pink, juicy center, I remove this lamb at about 130–132°F (54–56°C) and allow it to rest. The temperature will continue to rise slightly from carryover cooking.
If you prefer your lamb more done, simply leave it in the oven longer and use the thermometer rather than relying on cooking time.
The rack keeps the lamb above the apple juice and wine so it roasts rather than braises. At the same time, the drippings fall into the aromatic liquid below and create the base for the gravy.
Not as a straight 1:1 replacement. Pomegranate molasses is much more concentrated, tart and less sweet than jam. You can add a little to the glaze for extra tartness, but I would still use pomegranate jam as the main ingredient.
Yes—and I recommend it. Season the lamb with the herb rub and spices, roll and tie it, cover it well and refrigerate overnight. Take it out about 45 to 60 minutes before roasting.
I love serving roast lamb with potatoes, especially creamy mashed potatoes because they soak up all that wonderful pomegranate and apple gravy. For something crispy, try my lemon rosemary roast potatoes or oven roasted potatoes. A simple green vegetable or fresh salad on the side is all you need to complete the meal.
More roast recipes
- Standing Rib Roast
- Maple Roast Chicken Recipe
- Perfect Beef Chuck Roast Recipe
- Cast Iron Roast Chicken Recipe
- Dutch Oven Roast Chicken Recipe
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
The pomegranate and apple combination is what caught my attention here. I love fruit with lamb, especially for a holiday meal. Could this be prepared earlier in the day and reheated for dinner, or is it much better straight from the oven?
Hanice, You can absolutely plan ahead with this one. I’d prepare the components ahead and time the final roasting/reheating so the lamb is still lovely and juicy when you serve it.