Ingredients
- Pomegranate molasses 160ml
- Spinneysfood Organic Natural Honey 1 tbsp
- Spinneysfood Ground Cinnamon 1 tsp
- Ground allspice 1 tsp
- Spinneysfood Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Onion 1, roughly chopped
- Garlic 4 cloves, crushed
- Leg of lamb 1½-2kg
- Spinneysfood Bottled Drinking Water 250ml
- Spinneysfood Cauliflower Florets 1 x 300g
- Corn starch 1 tbsp
- Walnuts 100g, roughly chopped
- Spinneysfood Fresh Pomegranate Jewels 50g
- Spinneysfood Fresh Parsley A handful, chopped
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Fesenjoon-inspired roasted leg of lamb
Arabic 20 Mins Prep · 480 Mins Cook
- Preheat 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.