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sliced lamb leg

Lamb with Pomegranate Molasses, Garlic and Mint

Lamb studded with garlic and mint and roasted in a pomegranate molasses glaze.
4.88 from 8 votes
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Course
Cuisine Middle Eastern
Servings 6
Calories 307 kcal


  • 2 kg leg of lamb
  • 80 g pomegranate molasses
  • 2 tablespoon water
  • 2 cloves garlic
  • 10 mint leaves


  • Set the barbecue grill or oven to 180 C
  • Mix the water with the pomegranate molasses and set aside.
  • Wipe the lamb with kitchen towel and make 10 slits in the meat.
  • Cut the garlic cloves into 5 pieces each, wrap each piece in a mint leaf and stuff into the slits.
  • Put the lamb on the rotisserie or oven tray lined with foil.
  • Baste the lamb with the pomegranate molasses glaze.
  • Cook covered for about 2 hours, basting every 30 minutes with the glaze.
  • When the lamb is cooked transfer to a platter and cover with foil for at least 15 minutes before carving.


If you are using a barbecue grill put a pan underneath to catch the juices with some damp hickory woodchips to add an extra smoky flavour.


Calories: 307kcalCarbohydrates: 10gProtein: 43gFat: 9gSaturated Fat: 3gCholesterol: 134mgSodium: 135mgPotassium: 616mgFiber: 1gSugar: 6gVitamin A: 71IUVitamin C: 1mgCalcium: 18mgIron: 4mg
Keyword pomegranate
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