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    Pomegranate-glazed lamb with Greek salad

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    Pomegranate-glazed lamb with Greek salad

    The sticky-sweet glaze works beautifully with the tender British lamb and crisp salad.

    Prepare 15 minutes + resting | Cook 25 minutes

    Serves: 2


    1 tbsp pomegranate molasses
    1 tbsp balsamic vinegar
    2 cloves garlic, crushed
    2 tsp chopped rosemary
    260g British Lamb Loin Fillet
    ½ x 750g pack Baby New Potatoes, halved
    3 tsp flavourless oil, e.g. sunflower
    2 x 230g packs Waitrose Greek Style Side Salad


    1. Preheat the oven to 190oC, gas mark 5. Mix together the pomegranate molasses, vinegar, 1 crushed clove garlic and 1 tsp chopped rosemary. Add the lamb, turning it to coat in the marinade. Cover and marinate in the fridge ideally for 4 hours, but as little as 10 minutes is enough. 
    2. Meanwhile, toss the potatoes with 2 tsp oil, the remaining crushed garlic and 1 tsp chopped rosemary in a medium non-stick roasting tin. Season, then roast for 25 minutes. 
    3. Heat a frying pan over a high heat with the remaining 1 tsp oil. Lift the lamb from the marinade and pat dry on kitchen paper (don’t discard the marinade). Season all over; sear for 2 minutes on the fat side then 1 minute on the flesh. Transfer to a small roasting tin and pour over the reserved marinade. Roast alongside the potatoes for the final 15 minutes of cooking time. Let the lamb rest for 5 minutes before slicing. 
    4. Divide the salads between plates, halving the tomatoes and drizzling over the dressing. Serve with the potatoes and lamb, spooning any roasting juices over the top. 

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