Lamb is synonymous with Easter Sunday dinner for many and this recipe, with a persian twist, is straight-forward and easy to follow. Even if this is your first lamb dish - fear not. Follow these simple steps.
Ingredients:
½ leg lamb, bone in
4 tablespoons pomegranate molasses
1 tablespoon honey
Sea salt & freshly ground black pepper
3 red onions, peeled & cut in half
Method:
1. Make the marinade by mixing together the pomegranate molasses, honey and some salt & pepper.
2. Remove the lamb from the packaging and score the fat.
3. Put the lamb in a bowl and cover with the marinade. Cover with cling film and put back in the fridge for about an hour if possible.
4. Remove the lamb from the fridge 15 minutes before cooking.
5. Preheat oven to 160 Fan.
6. Place the onion halves in the centre of a roasting dish and place the lamb on top of them. Put into the oven.
7. Cook the lamb for 50 minutes per kilo plus 25 minutes.
8. Remove from the oven, cover with foil and rest for 20 minutes before carving.
9. Serve with freekah (see recipe here) , flatbreads, mint yoghurt and green vegetables.
Recipe with thanks to Marks & Spencer.
In keeping with the Persian style, you can serve this lamb with Freekah (green wheat cereal side dish - click here for recipe), Flatbreads, Mint Yoghurt (click here for recipe) and delicious in-season green vegetables.
For a great starter idea, why not try Melon, Chorizo, Mozzarella Pearls: Easter starter - click here for recipe
