Pomegranate and Apple Roast Lamb

Author: Veena Azmanov

Prep Time: 25

Cook Time: 2 30

Total Time: 6 55

Calories: 23

Adjust Servings Here: 10 servings

Description

A juicy rolled leg of lamb marinated with garlic, fresh herbs and pomegranate, roasted over apple juice, red wine and apples, then finished with a glossy pomegranate glaze. Serve it with its rich pan gravy and creamy mashed potatoes.

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.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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