Pulled Pomegranate & Mint Lamb
'Fall off the Bone' Lamb Recipe
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 (178g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1142 kJ (272 kcal)
Protein
32.7g
Total Fat
15g
Saturated Fat
5.7g
Carbs
2.4g
Sugars
1.7g
Sodium
113mg
Iron*
2.6mg
* Percentage of recommended daily intake (Aust/NZ)
