| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 480 دقائق |
| عدد الأفراد | 6 |
| مطبخ | العربي |
| Special Occasion | Ramadan |
| النظام الغذائي | مناسب للعائلات |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDFPreheat oven to 140°C, gas mark 2.
Make a wet rub by mixing together half the 80ml of the pomegranate molasses, honey, spices, salt, pepper and oil.
Place the onion and garlic at the bottom of a roasting dish. Place the lamb in the dish on top of the onion and garlic. Brush the lamb leg generously with the rub.
Add the water to the tray, cover with foil and roast in the oven for 6-8 hours, until soft and tender.
Carefully pour all the juices that have collected at the bottom of the tray into a small saucepan.
Increase the oven temperature to 200°C, gas mark 5. Baste the lamb with the remaining 80ml of pomegranate molasses, add the cauliflower florets to the roasting tray, and roast for a further 10-15 minutes, or until caramelised. Remove from the oven and allow to rest.
Meanwhile make the sauce. Whisk the corn starch into the pan juices, then place the saucepan over a medium-high heat and bring to a boil. Cook for 5 minutes or until thickened.
Place the lamb on a serving platter and arrange the cauliflower and onion around the sides. Scatter over the walnuts, pomegranate rubies and parsley.
Serve the roasted leg of lamb with extra sauce on the side.
