Spiced pomegranate slow-roast lamb leg recipe | Sainsbury`s Magazine

Ingredients

• 3 tbsp olive oil
• 2 large onions
• 1 cinnamon stick
• 1 large leg of lamb, bone-in (about 2.2-2.6kg)
• 1 tsp coriander seeds
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tsp dried oregano
• 4 garlic cloves, crushed
• 1½ tsp sea salt flake
• 1 x 30g pack mint
• 5 tbsp pomegranate molasses
• 2 tbsp clear honey
• zest of 2 clementines, plus 60ml freshly squeezed juice
• 500ml chicken stock (made using 1 stock cube) - use gluten-free stock, if required
• 50g coriander (leaves and stalks)
• 2 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil
• 80g pomegranate seeds