Pulled pomegranate and mint lamb
'Fall off the bone' pulled lamb
8 - 10
Serves
10 mins
Prep Time
4 hrs
Cook Time
Recipe author
Kathy Paterson
Roast lamb doesn’t get much better than when it’s slowly cooked, allowing it to become beautifully tender and fall off the bone. Couple this with sweet bursts of pomegranate and you have perfection. Be excited… be very excited.
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Ingredients
Lamb
2kg Quality Mark lamb leg
1 large onion
thickly sliced
200ml water
Glaze
2 garlic cloves
crushed
4 Tbsp pomegranate molasses
2 Tbsp vegetable oil
juice of 1 lemon
1 tsp ground cumin
To serve
1 Tbsp butter
at room temperature
1 Tbsp white flour
mixed with butter to a paste
seeds of 1 pomegranate
i
1/2 cup mint leaves
shredded
Method
To Prepare
To Roast Lamb
To Serve
1
Preheat the oven to 160°C.
2
Glaze - Mix all ingredients together in a small bowl.
Nutrition Information per Serving (287g)
This nutrition analysis is based on 10 serves.
Energy
1468kJ (351 kcal)
Protein
42.9g
Total Fat
13.6g
Saturated Fat
4.2g
Carbs
12.7g
Dietary Fibre
2.3g
Sodium
98mg
Iron
3.8mg
Zinc
6.8mg
Vitamin B12
2.8µg
