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Lamb with Pomegranate Molasses, Garlic and Mint
Amanda
Lamb studded with garlic and mint and roasted in a pomegranate molasses glaze.
4.91
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Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course
Main Course
Cuisine
Middle Eastern
Servings
6
Calories
307
kcal
Ingredients
Metric
US Customary
1x
2x
3x
2
kg
leg of lamb
80
g
pomegranate molasses
2
tablespoon
water
2
cloves
garlic
10
mint leaves
Instructions
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.
Notes
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.
Nutrition
Calories:
307
kcal
Carbohydrates:
10
g
Protein:
43
g
Fat:
9
g
Saturated Fat:
3
g
Cholesterol:
134
mg
Sodium:
135
mg
Potassium:
616
mg
Fiber:
1
g
Sugar:
6
g
Vitamin A:
71
IU
Vitamin C:
1
mg
Calcium:
18
mg
Iron:
4
mg
Keyword
pomegranate
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