Best 5 Roast Lamb With Pomegranate Glaze Recipes
**Indulge in a Culinary Journey with Roast Lamb and Pomegranate Glaze: A Symphony of Flavors**
Savor the tantalizing aroma of perfectly roasted lamb, tender and juicy, enveloped in a luscious pomegranate glaze that bursts with vibrant flavors. This exquisite dish promises a culinary adventure like no other, where the sweet and tangy notes of pomegranate harmonize beautifully with the savory richness of the lamb.
Our collection of roast lamb with pomegranate glaze recipes offers a diverse range of culinary experiences, catering to every palate. Whether you prefer a classic approach or seek an innovative twist, our recipes have you covered.
**Classic Roast Lamb with Pomegranate Glaze:** Embark on a traditional journey with our classic roast lamb recipe, where succulent lamb is roasted to perfection and glazed with a delightful pomegranate reduction. The result is a dish that exudes elegance and time-honored flavors.
**Pomegranate-Crusted Roast Lamb:** Elevate your lamb roast with a vibrant pomegranate crust. This recipe combines ground pomegranate seeds, herbs, and spices to create a flavorful coating that adds a delightful crunch and a burst of color to the tender lamb.
**Lamb Chops with Pomegranate-Mint Glaze:** Experience a modern take on lamb with our recipe for grilled lamb chops brushed with a refreshing pomegranate-mint glaze. The bright, herbaceous flavors of mint complement the richness of the lamb, creating a dish that is both light and satisfying.
**Slow-Cooker Pomegranate Lamb Shanks:** Let your slow cooker do the work with this comforting recipe. Lamb shanks are braised in a slow cooker with pomegranate juice, spices, and vegetables, resulting in fall-off-the-bone tender meat infused with rich pomegranate flavors.
**Pomegranate-Glazed Lamb Burgers:** Transform your burger night with these juicy pomegranate-glazed lamb burgers. Ground lamb is seasoned with aromatic spices and topped with a tangy pomegranate glaze, creating a unique and flavorful burger experience.
**Lamb and Pomegranate Stuffed Pita Pockets:** Take your taste buds on a journey to the Mediterranean with our lamb and pomegranate-stuffed pita pockets. Tender lamb is combined with pomegranate seeds, feta cheese, and fresh herbs, then stuffed into warm pita bread for a satisfying and portable meal.
**Pomegranate Lamb Meatballs with Tahini Sauce:** These succulent lamb meatballs, infused with pomegranate juice and aromatic spices, are simmered in a creamy tahini sauce. Serve them as an appetizer or main course, accompanied by fluffy rice or your favorite flatbread.
**Pomegranate-Glazed Lamb Lollipops:** Impress your guests with these elegant pomegranate-glazed lamb lollipops. Lamb chops are frenched and roasted, then glazed with a sweet and tangy pomegranate reduction. The result is a visually stunning and delectable dish perfect for special occasions.
**Pomegranate Lamb Tagine:** Embark on a culinary journey to Morocco with our pomegranate lamb tagine recipe. Lamb is stewed in a traditional tagine pot with pomegranate molasses, spices, and vegetables, creating a rich and flavorful dish that captures the essence of Moroccan cuisine.
No matter your culinary preferences, our collection of roast lamb with pomegranate glaze recipes has something for everyone. Prepare to tantalize your taste buds and create memorable meals that will leave a lasting impression.
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
CHEF JOHN'S ROASTED LEG OF LAMB
I've done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It's such a classic Easter menu option, and, when prepared using this method, makes for a very user-friendly hunk of meat.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Leg
Time 10h20m
Yield 8
Number Of Ingredients 13
Steps:
- Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
- Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
- Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
- Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
- Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
- Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 5.8 g, Cholesterol 115.3 mg, Fat 20.6 g, Fiber 0.4 g, Protein 31.9 g, SaturatedFat 8.6 g, Sodium 823.5 mg, Sugar 4.7 g
POMEGRANATE AND FENNEL GLAZED RACK OF LAMB
Steps:
- Preheat oven to 425°:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.
- Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
- Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8-10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.
- Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25-30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
- Serve lamb over vegetables topped with pomegranate seeds.
PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE
Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze
Provided by Cassie Best
Categories Dinner, Main course
Time 5h20m
Number Of Ingredients 12
Steps:
- Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
- Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
- Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
- Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.
Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
ROAST LAMB STUDDED WITH ROSEMARY & GARLIC
If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat
Provided by Paul Merrett
Categories Main course
Time 1h55m
Number Of Ingredients 8
Steps:
- Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
- Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
- If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
- Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
- Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
- Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 0.85 milligram of sodium
Tips:
- Selecting the Right Lamb Cut: Choose a flavorful cut of lamb for roasting, such as a leg of lamb, shoulder, or rack of lamb.
- Preparing the Lamb: Trim excess fat from the lamb and score the surface to help the marinade penetrate. Marinating the lamb overnight or for at least 4 hours enhances its flavor.
- Creating the Pomegranate Glaze: Simmer pomegranate juice, red wine vinegar, honey, and spices in a saucepan until thickened. This glaze adds a tangy and sweet flavor to the lamb.
- Roasting the Lamb: Roast the lamb in a preheated oven at 325°F (165°C) for the desired doneness. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Resting the Lamb: Allow the roasted lamb to rest for 10-15 minutes before carving. This helps the juices redistribute, resulting in a more tender and flavorful meat.
- Serving Suggestions: Serve the roast lamb with the pomegranate glaze, roasted vegetables, mashed potatoes, or a refreshing salad. Garnish with fresh herbs like mint or parsley for an aromatic touch.
Conclusion:
This roast lamb with pomegranate glaze is a culinary delight that combines succulent lamb, a tangy and sweet glaze, and the vibrant flavors of pomegranate. By following the tips and recipe steps, you can create a memorable dish that will impress your family and friends. The tender lamb, complemented by the vibrant pomegranate glaze, makes it a perfect centerpiece for special occasions or a delightful meal for any gathering. Enjoy the exquisite flavors and aromas of this delectable roast lamb with pomegranate glaze.
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