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lamb leg roast recipe With Pomegranate Mint Shower
- Total Time: 155 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
This lamb leg roast recipe, featuring a vibrant pomegranate mint shower, is a foolproof dish perfect for special family dinners. It promises a tender, juicy roast with fragrant aromas and fresh, bright notes.
Ingredients
- 4–6 lbs bone-in or boneless lamb leg roast
- 2 tablespoons (30 ml) olive oil
- 6–8 cloves garlic, minced
- 2 tablespoons fresh rosemary sprigs, chopped finely
- 1 tablespoon fresh thyme sprigs, chopped finely
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 cup (150g) fresh pomegranate arils, from 1-2 pomegranates
- 0.25 cup fresh mint leaves, chopped
- 1 tablespoon (15 ml) lemon juice, freshly squeezed
Instructions
- Pat Lamb Dry: Use paper towels to pat the entire lamb leg roast dry.
- Create Herb Rub: In a small bowl, mince garlic, rosemary, and thyme. Mix well with olive oil, salt, and pepper until a fragrant paste forms.
- Massage Rub: Generously apply the aromatic rub all over the lamb, ensuring even coverage.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even cooking.
- Place and Optional Sear: Place the lamb on a rack in a sturdy roasting pan. Optionally, sear all sides in a hot, oven-safe pan for 5-7 minutes until browned before transferring to the oven.
- Roast Until Done: Roast until an internal temperature reaches 130-135°F (54-57°C) for medium-rare, or your desired doneness, using a reliable meat thermometer. This typically takes 1.5-2.5 hours. Tent loosely with foil if browning too quickly.
- Rest the Lamb: Remove from oven, tent loosely with foil, and rest for 15-20 minutes before carving.
- Prepare Pomegranate Mint Shower: While the lamb rests, gently combine fresh pomegranate arils, chopped fresh mint, and a squeeze of lemon juice.
- Serve: Sprinkle this vibrant mix generously over the carved lamb leg roast just before serving.
Notes
For an easy side dish, include cut potatoes and carrots directly in the roasting pan around the lamb. Baste the lamb with pan juices during the last 30 minutes of cooking for added moisture and rich flavor. Ensure no butter is used for basting if following a dairy-free diet. Store any leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 170 g cooked)
- Calories: 420 calories
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg