Pulled pomegranate and mint lamb
'Fall off the bone' pulled lamb
Serves
8 - 10
Prep Time
10 mins
Cook Time
4 hrs
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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2kg Quality Mark lamb leg
1 large onion
thickly sliced200ml water
2 garlic cloves
crushed4 Tbsp pomegranate molasses
2 Tbsp vegetable oil
juice of 1 lemon
1 tsp ground cumin
1 Tbsp butter
at room temperature1 Tbsp white flour
mixed with butter to a pasteseeds of 1 pomegranate i
1/2 cup mint leaves
shredded
Method
Preheat the oven to 160°C.
Glaze - Mix all ingredients together in a small bowl.
Place the onion in the base of a non-metallic or enamel roasting dish and sit lamb on top.
Pour glaze over the lamb then pour 200ml water around the lamb.
Cover and place in the oven to slow-cook for 3.5 hours.
Remove cover and continue cooking lamb for a further 30 minutes until the meat is almost falling off the bone.
Place lamb on a warm serving platter and cover loosely with foil and a clean tea towel.
Strain cooking juices into a saucepan and skim away any fat with a large spoon.
Boil to reduce the sauce, then whisk in the thickening paste.
Cook until the sauce is syrupy and taste for seasoning.
If tart, add salt to balance flavour, then pour into a sauce jug.
Remove cover from lamb and scatter over pomegranate seeds and fresh mint.
Nutrition Information per Serving (287g)
This nutrition analysis is based on 10 serves.
