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Roast Lamb with Pomegranate Glaze

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Serves 8

Roasted leg of lamb with garlic, rosemary and pomegranate glaze. I LOVE this at Christmas but it’s really lovely at any time of the year.

Per serve: 1598.9kj (380.7cals); 13.1g total fat (5.2g saturated fat); 0.05g fibre


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You’ll need

2kg lamb leg, trimmed of most of the fat (leaving a thin layer over the top)

Glaze
1/2 cup pomegranate molasses*
2 tbsp apple juice
2 garlic cloves, minced
2 sprigs rosemary, leaves stripped and roughly chopped

Let’s go

Heat oven to 180°c and line roasting pan with baking paper.

Mix glaze ingredients together and paint over lamb with a basting brush. Place lamb on a rack in the pan and roast for 90 minutes, basting frequently. Keep an eye on the lamb as the sugar in the molasses can burn easily. If the top of the lamb is getting too brown, pop a piece of aluminium foil loosely over the top to prevent burning.

If you just can’t have a roast without gravy, make it easy for yourself and buy one in a sachet or tin. When making gravy, add a couple of teaspoons of pomegranate molasses to give it a fruity kick.

For an added indulgence, serve this roasted meat with Pomegranate and Cherry Salsa – really beautiful!

*Pomegranate molasses is available from good food delicatessens or most fresh food markets. If you can’t find it, it’s easy to make your own. You’ll need 4 cups pomegranate juice, 1/4 cup sugar, 2 tbsp lemon juice. Put ingredients into saucepan and bring to the boil. Reduce heat and gently simmer until you have about 1/2 cup of liquid – 45 minutes or so. Save the rest for other marinades in a sterilised jar in the pantry.

Why it’s good for you
If you only leave a thin layer of fat on the top of the lamb leg, it’s not too bad for you. Just leave a little so it doesn’t dry out. The pomegranate glaze is just too gorgeous to be bad for you.
Per serve: 1598.9kj (380.7cals); 13.1g total fat (5.2g saturated fat); 0.05g fibre

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