favourite

Pulled pomegranate and mint lamb

'Fall off the bone' pulled lamb

8 - 10

Serves

10 mins

Prep Time

4 hrs

Cook Time

Kathy Paterson

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.

Rate this recipe

Share

High Iron

High Protein

Ingredients

Lamb

arrow

2kg Quality Mark lamb leg

arrow

1 large onion

thickly sliced

arrow

200ml water

Glaze

arrow

2 garlic cloves

crushed

arrow

4 Tbsp pomegranate molasses

arrow

2 Tbsp vegetable oil

arrow

juice of 1 lemon

arrow

1 tsp ground cumin

To serve

arrow

1 Tbsp butter

at room temperature

arrow

1 Tbsp white flour

mixed with butter to a paste

arrow

seeds of 1 pomegranate

i

arrow

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