Slow Cooked Lamb With Sticky Pomegranate Glaze

Name: Slow Cooked Lamb With Sticky Pomegranate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, chopped; 2 teaspoons ground cinnamon; 2 teaspoons ground cumin; 1 tablespoon dried oregano; 1 lemon, quartered, pips removed; 1 1/2 kg leg of lamb; 2 red onions, cut into wedges; 1 liter pomegranate juice; 2 tablespoons clear honey; 250 g natural yogurt; 100 g pomegranate seeds or 100 g seeds from 1 fresh pomegranates; 1 small handful mint leaf, chopped

Servings: persons

4 garlic cloves, chopped
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 tablespoon dried oregano
1 lemon, quartered, pips removed
1 1/2 kg leg of lamb
2 red onions, cut into wedges
1 liter pomegranate juice
2 tablespoons clear honey
250 g natural yogurt
100 g pomegranate seeds or 100 g seeds from 1 fresh pomegranates
1 small handful mint leaf, chopped

1
Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth.
2
Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
3
Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hours.
4
Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 minutes Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 minutes.
5
Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

1364

kcal

Calories

Fat

Carbs

103

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 garlic cloves, chopped, 2 teaspoons ground cinnamon, 2 teaspoons ground cumin, 1 tablespoon dried oregano, and more.

Yes, Slow Cooked Lamb With Sticky Pomegranate Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!