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Pulled Pomegranate & Mint Lamb

'Fall off 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 & Entertaining,

Dinner,

National Lamb Day,

Ingredients

Lamb

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2kg Quality Mark lamb leg

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1 large onion

thickly sliced

Glaze

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2 garlic cloves

crushed

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4 tbsp pomegranate molasses

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2 tbsp vegetable oil

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juice of 1 lemon

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1 tsp ground cumin

To serve

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1 tbsp butter

at room temperature

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1 tbsp, mixed with butter to a paste white flour

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seeds of 1 pomegranate

i

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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.

More info

Nutrition Information per Serving (178g)

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

More info

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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