Pulled Pomegranate & Mint Lamb
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Pulled Pomegranate & Mint Lamb

(7 ratings - rate this recipe)
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.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 4 hours  Cook: 4 hours
Serves 8-10 Serves 8-10
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 2kg Quality Mark leg of lamb
  • 1 large onion, thickly sliced


  • 2 cloves garlic, crushed
  • 4 tablespoons pomegranate molasses
  • 2 tablespoons oil
  • Juice of 1 lemon
  • 1 teaspoon ground cumin

To serve

  • 1 tablespoon soft butter and 1 tablespoon flour mixed to a paste
  • 1 pomegranate, seeds removed
  • ½ cup picked mint leaves, shredded


Preheat the oven to 160°C.


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 31/2 hours. Remove cover and continue cooking lamb for a further 30 minutes until the meat is almost falling off the bone.

To serve 

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.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 178g
Energy kJ (kcal) 1142 (272)
Protein (g) 32.7
Fat (g) 15.0
Saturated (g)
Carbohydrate (g) 2.4
Sugars (g)
Sodium (mg) 113
Iron (mg) 2.6
Zinc (mg) 4.7
Vitamin B12 (ug) 3.3
Vitamin D (ug) 0.01
Selenium (ug) 6.3

Zinc plays a role in healthy fertility and reproduction.
  • Serve lamb with a big bowl of barbecued or steamed summer vegetables including baby potatoes.
  •  To remove seeds from a pomegranate – roll fruit to loosen seeds, then cut in 1/2 horizontally. Hold 1/2 over a bowl, seeds facing down and tap skin firmly with the back of a spoon, squeezing gently to release seeds.
  • New Zealand Quality Mark lamb is grass-fed, which means it has a dose of omega 3, important for heart health.
  • Use a non-metallic roasting dish as this prevents the acid in the dish from reacting with the metal
  • If using a slow cooker, use the same amount of liquid and cook on low for 6-8 hours 

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Comments & Reviews

There are: 7 reviews, with an average rating of 5.0 out of 5
A firm favourite of mine- great for crowds and a real easy “wow” dish.
Posted by Jill Bond 2019-12-16 19:26:01
This is such an amazing recipe. So easy and is a show stopper, I have cooked this at least four times since Christmas!!
Posted by Jill Bond 2019-02-22 21:37:02
I have made this twice now and it gets rave reviews from dinner guests. It also makes a leg of lamb go a long way.
Posted by Janet Skilton 2018-01-08 08:06:10
Best recipe ever!
Posted by Talia 2016-10-17 14:26:29
Have made this twice now - it really is a simple as they say & delicious! The jus is amazing!
Posted by Maria 2016-05-20 13:18:43
Posted by Sarah 2016-02-22 09:11:24
This was SO easy and so delicious. Reheated easily too, I shredded the meat and wrapped it in tinfoil drizzled with the jus and reheated in the oven and it was still divine. The pomegranate seeds and mint on top really elevated this dish to something very special.
Posted by Marie Marshall 2015-12-18 12:45:18




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