Slow-roasted Easter leg of lamb with pomegranate and rosemary – Food & Home Magazine
Slow-roasted Easter leg of lamb with pomegranate and rosemary is the perfect dish for your traditional Sunday lunch. Hearty, tender and mouthwatering.
Ingredients
- 2kg leg of lamb
- 6 garlic cloves, peeled and slightly crushed
- 1 onion, peeled and cut into 8 wedges
- olive oil, to drizzle
- 75ml pomegranate molasses
- 60ml (¼ cup) garam masala spice blend
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) lamb/beef stock
- 125ml (½ cup) red wine
- large handful fresh rosemary sprigs
- handful fresh thyme sprigs
- handful pomegranate rubies, to garnish
- chargrilled naan/flatbreads, to serve
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