Ingredients

  • 600g Butterfly lamb leg
  • 400ml Pomegranate juice
  • 100g Sugar
  • 1 tsp cumin
  • 1 tbsp olive oil
  • 2 cloves of garlic

Method

  1. 1

    Pour juice into a saucepan and add the cumin and sugar, start to heat on a medium heat on the hob.

  2. 2

    Once all the sugar has dissolved, remove from the heat and leave to cool down.

  3. 3

    Score the fat on the lamb, and pour over the juice mixture, then cover.

  4. 4

    Keep in the fridge for at least an hour – or overnight if you have time.

  5. 5

    When you’re ready to cook the lamb –Take the lamb out of the fridge and leave to get to room temperature before cooking, heat a heavy bottomed pan with the olive oil, and add the garlic cloves whole. 

  6. 6

    Add the lamb to the heat – fat side down, and pour in the excess marinade, cover the pan and leave to cook for 10 minutes. 

     

    If you're on a barbecue, on a medium to high heat place the meat on the grill and cook for 15 minutes each side - brushing over the remaining marinade. 

  7. 7

    Then turn over – the fat side should look dark and shiny from the marinade, and cook for a further 10 minutes – with the lid on.

  8. 8

    The lamb should be soft and slightly pink inside. 

  9. 9

    We served this with roasted butternut squash and herby spring greens. 

Nutritional Details

Each serving provides
  • Energy 1738kj 415kcal 21%
  • Fat 15.0g 21%
  • Saturates 5.6g 28%
  • Sugars 38.0g 42%
  • Salt 0.27g 5%

% of the Reference Intakes

Typical values per 100g: Energy 636kj/152kcal

Each serving provides

38.0g carbohydrate 0.0g fibre 31.0g protein

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