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Roast leg of lamb, pomegranate onions & fennel yogurt
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By Selin Kiazim
This recipe has it all going on: the lamb is rich and tender and works so well with the sweet and sharp flavours of the pomegranate molasses and the gorgeously sticky onions.
Serves: 4 with leftovers (or 6-8 without leftovers)
8 red onions, quartered
1 bulb garlic, cloves peeled
120ml pomegranate molasses
60ml olive oil, plus 1 tbsp
1 leg of lamb (1.5-2kg)
125g Greek yogurt
½ tbsp fennel seeds, toasted and ground
1. Preheat the oven to 170˚C, gas mark 3. Put the onions and garlic in a roasting tin. Mix the molasses, 60ml oil, 120ml water and a pinch of salt; pour into the tin. Season the lamb, put on top of the onions and drizzle over the remaining 1 tbsp oil. Cover the tin tightly with foil and roast for 1 hour 30 minutes.
2. Remove the foil and increase the oven temperature to 220˚C, gas mark 7. Roast for a further 25 minutes or until the meat is golden brown. Rest for at least 30 minutes. Meanwhile, mix together the yogurt and fennel seeds; season. Transfer the lamb to a platter with the onions and garlic. Carve the meat, drizzle over any cooking juices and serve with the yogurt, rice and greens. Store any leftovers in the fridge and eat within 2 days. Turn to page 104 for a recipe to use up the leftovers.
Typical values per serving:
Per serving (4 with leftovers)
This recipe was first published in September 2020.