Photo: Marina Oliphant
- a leg of lamb
- extra virgin olive oil
- salt and cracked black pepper
- 2 tsp mixed dried herbs.
- 6 medium peeled and halved desiree potatoes
- Title:For the sauce
- 2 medium pomegranates
- 3 peeled, finely chopped brown eschalots
- 2 tsp caster sugar
- 100ml pomegranate molasses
- 150ml extra virgin olive oil
- 1 tbsp chopped oregano leaves
- salt and pepper
Preheat oven to 200C.
Rub a leg of lamb with 1 tbsp extra virgin olive oil, add salt and cracked black pepper and sprinkle with 2 tsp mixed dried herbs. Heat 2 tbsp extra virgin olive oil in a large ovenproof dish over medium heat and brown lamb on all sides. Place in oven and roast for 45 mins. Add 6 medium peeled and halved desiree potatoes and roast for a further 30-45 mins, turning potatoes occasionally, until lamb is cooked as desired and potatoes are golden and crisp. Remove and rest covered in a warm place for 10 minutes.
For the sauce Cut 2 medium pomegranates in half and squeeze seeds into a bowl.
Add 3 peeled, finely chopped brown eschalots, 2 tsp caster sugar, 100ml pomegranate molasses, 150ml extra virgin olive oil, 1 tbsp chopped oregano leaves, salt and pepper and stir well.
Serve lamb with pomegranate sauce, roasted potatoes and green salad leaves.
- Main Ingredients - Lamb
- Course - Main-course