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Pulled Pomegranate & Mint Lamb

'Fall of the Bone' Lamb Recipe

8 - 10

Serves

10 mins

Prep Time

4 hrs

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Roast lamb doesn’t get much better than when it’s slowly cooked, allowing it to become beautifully tender and fall off the bone. Couple this with sweet bursts of pomegranate and you have perfection. Be excited… be very excited.

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High Iron

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Lamb,

Special Occasion,

Dinner,

Ingredients

Lamb

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2kg Quality Mark lamb leg

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1, large, thickly sliced onion

Glaze

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2, crushed garlic cloves

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4 tbsp pomegranate molasses

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2 tbsp vegetable oil

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of 1 lemon lemon juice

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1 tsp ground cumin

To serve

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1 tbsp, soft butter

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1 tbsp, mixed with butter to a paste white flour

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1, seeds removed pomegranate

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1/2 cup, shredded fresh mint

Method

To Prepare

To Roast Lamb

To Serve

1

Preheat the oven to 160°C.

2

Glaze - Mix all ingredients together in a small bowl.

More info

Nutrition Information per Serving (178g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1142 (272)kJ

Protein

32.7g

Total Fat

15g

Saturated Fat

5.7g

Carbs

2.4g

Sugars

1.7g

Sodium

113mg

Iron*

2.6mg

* Percentage of recommended daily intake (Aust/NZ)

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