Roast leg of lamb with pomegranate and herb sauce and crisp potatoes

Roast leg of lamb with pomegranate and herb sauce and crisp potatoes
Roast leg of lamb with pomegranate and herb sauce and crisp potatoes Photo: Marina Oliphant
Dietary
Nut-free

Buy large bright shiny fruit that is smooth and feels heavy for its size. Avoid any with dull, wrinkled skin and check the crown - there should be no signs of rot and the skin should not be broken. Pomegranates will keep for several weeks in the fridge. When hairline cracks appear in the skin, the fruit is perfectly ripe.

Ingredients

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

Method

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.

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