Spice-roasted lamb with mint pomegranate and lemon – Food & Home Magazine
Spice-roasted lamb with mint pomegranate and lemon served with herbed yoghurt and flatbreads is a real Christmas showstopper, and absolutely delicious!
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Ingredients
- <h3>Lamb roast</h3>
- 1 x 2kg – 2,5kg leg of lamb, with bone in
- 7,5ml (1½ tsp) cumin seeds
- 7,5ml (1½ tsp) coriander seeds
- 7,5ml (1½ tsp) fennel seeds
- olive oil, to drizzle
- 4 peeled and halved garlic cloves
- large handful fresh rosemary sprigs
- large handful fresh thyme sprigs
- 1 onion, sliced
- 500ml (2 cups) lamb/beef stock
- 250ml (1 cup) red wine
- salt
- freshly ground black pepper
- <h3>Herbed yoghurt</h3>
- 500g double-cream yoghurt
- handful fresh dill, chopped
- handful fresh flat-leaf
- parsley, chopped
- juice and zest of 1 lemon
- <h3>To serve</h3>
- handful pomegranate rubies
- fresh mint leaves
- chargrilled flatbread/naan
- lemon wedges, to squeeze
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