Pulled Pomegranate & Mint Lamb
'Fall off the Bone' Lamb Recipe
8 - 10
Serves
10 mins
Prep Time
4 hrs
Cook Time
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
Lamb,
Special Occasion & Entertaining,
Dinner,
National Lamb Day,
Ingredients
Lamb
2kg Quality Mark lamb leg
1 large onion
thickly sliced
Glaze
2 garlic cloves
crushed
4 tbsp pomegranate molasses
2 tbsp vegetable oil
juice of 1 lemon
1 tsp ground cumin
To serve
1 tbsp butter
at room temperature
1 tbsp, mixed with butter to a paste white flour
seeds of 1 pomegranate
i
1/2 cup fresh mint leaves
shredded
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.
Nutrition Information per Serving (178g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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