Serve slices of roasted lamb in warm pita bread or flatbread topped with a dollop of creamy tzatziki sauce and fresh pomegranate
| Created by | Spinneys |
| Prep time | 10 minutes |
| Marination time | 30+ minutes |
| Cook time | 180 minutes |
| Serves | 8 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 762 |
| Fat | 49g |
| Saturates | 21.7g |
| Protein | 59.2g |
| Carbs | 16.4g |
| Sugars | 13.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRemove the leg of lamb from the fridge to come to room temperature.
Preheat the oven to 180°C, gas mark 4. Line a roasting pan with baking paper.
Crush the garlic. Juice one lemon and halve the other. In a small bowl, mix the za’atar, garlic, olive oil, lemon juice, salt and pepper together to create a paste.
Place the lamb leg in the roasting pan. Rub the spice blend all over the lamb, ensuring it’s well coated. Allow to marinate for at least 30 minutes. Place the lemon halves in the roasting pan. Place the pan in the oven and roast for approx. 1½-2 hours, or until the internal temperature reaches your desired level of doneness (60°C). Baste the lamb with its juices every 30 minutes. If the exterior begins to brown too quickly, cover the lamb loosely with aluminium foil. Once cooked to your liking, remove the lamb from the oven and let it rest for 15-20 minutes before carving.
In a small saucepan, combine pomegranate juice, balsamic vinegar, honey, Dijon mustard, salt and pepper. Bring the mixture to a simmer over a medium heat, stirring occasionally. Allow the glaze to simmer and thicken, approx. 10-15 minutes, or until it coats the back of a spoon. Remove the glaze from the heat and let it cool slightly.
Carve the roasted leg of lamb into slices and arrange on a serving platter. Drizzle the warm pomegranate glaze over the slices. Scatter over fresh coriander and serve.
