Roast Leg of Lamb with Pomegranate, Cucumber and Mi

Name: Roast Leg of Lamb with Pomegranate, Cucumber and Mint Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 garlic cloves; a half leg of lamb (butt end; about 4 pounds); tablespoon minced fresh rosemary leaves; 1 tablespoon chopped fresh mint leaves; 2 tablespoons olive oil; 1/2 cup pine nuts (about 4 ounces); 1 English cucumber; 2 tablespoons mint jelly; 2 tablespoons white-wine vinegar; 1 tablespoon olive oil; seeds from 1 large pomegranate; 2 tablespoons chopped fresh mint leaves; 1/2 teaspoon minced garlic

Servings: persons

5 garlic cloves
a half leg of lamb (butt end; about 4 pounds)
tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh mint leaves
2 tablespoons olive oil
1/2 cup pine nuts (about 4 ounces)
1 English cucumber
2 tablespoons mint jelly
2 tablespoons white-wine vinegar
1 tablespoon olive oil
seeds from 1 large pomegranate
2 tablespoons chopped fresh mint leaves
1/2 teaspoon minced garlic

1
Preheat oven to 325F.
2
Mince garlic.
3
Put lamb on a rack in a roasting pan and in small bowl stir together garlic, rosemary, mint, and oil.
4
Rub mixture onto lamb and season with salt and pepper.
5
Roast lamb in middle of oven 1 1/2 hours, or until a meat thermometer registers 145F for medium-rare.
6
Transfer lamb to a cutting board and let stand, covered loosely with foil, 10 minutes.
7
Toast pine nuts in a dry skillet over moderate heat until golden.
8
Seed cucumber and cut into 1/4-inch dice.
9
In a bowl whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing.
10
Season salsa with salt and pepper.
11
(Do not make salsa ahead or it will become watery.)
12
Thinly slice lamb across grain and arrange on a platter.
13
Top lamb with some salsa and serve remaining salsa on the side.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 garlic cloves, a half leg of lamb (butt end; about 4 pounds), tablespoon minced fresh rosemary leaves, 1 tablespoon chopped fresh mint leaves, and more.

Yes, Roast Leg of Lamb with Pomegranate, Cucumber and Mint Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roast Leg of Lamb with Pomegranate, Cucumber and Mint Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions