Pulled Pomegranate & Mint Lamb
'Fall of 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,
Dinner,
Ingredients
Lamb
2kg Quality Mark lamb leg
1, large, thickly sliced onion
Glaze
2, crushed garlic cloves
4 tbsp pomegranate molasses
2 tbsp vegetable oil
of 1 lemon lemon juice
1 tsp ground cumin
To serve
1 tbsp, soft butter
1 tbsp, mixed with butter to a paste white flour
1, seeds removed pomegranate
i
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.
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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