Recipes
Ras el hanout and pomegranate glazed lamb with yogurt sauce
This impressive joint has a delicious Middle Eastern-style coating – ideal with cooling yogurt and lightly spiced veg
This impressive joint has a delicious Middle Eastern-style coating – ideal with cooling yogurt and lightly spiced veg
(49 votes)
Cook: 4 Hours 40 Mins
Serves: 10
Price: £1.83 per serving
Nutritional Information
Each 256g serving contains
Energy
1349kj
323kcal
1349kj
323kcal
16%
Fat
14.6g
14.6g
Med
21%
21%
Saturates
6.1g
6.1g
Med
31%
31%
Sugars
6.1g
6.1g
Med
7%
7%
Salt
0.36g
0.36g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
527kj/126kcal
Typical energy values per 100g:
527kj/126kcal
Ingredients
1 x Butcher’s Selection Lamb Leg (about 2.1kg)
2tbsp Asda Ras el Hanout
8 cloves garlic
1 large onion
200ml Pom Wonderful 100% Pomegranate Juice
5g flat-leaf parsley
5g mint
5g dill
250g fat-free natural Greek yogurt
4tbsp pomegranate seeds
1tbsp lemon juice
1tbsp honey
1tbsp Asda Rose Petals
Method
1
Preheat the oven to 170C/150C Fan/Gas 3.
2
Put the lamb leg in a high-sided roasting tin. Using a sharp knife, make cuts in the lamb about 1.5cm apart. Rub the Ras el Hanout all over the lamb, massaging it into the cuts.
3
Bash 7 cloves of garlic and roughly chop the onion and scatter around the meat. Pour the pomegranate juice into the tin, being careful not to wash off the spices.
4
Tightly cover the tin with foil. Roast for 3 hrs 30 mins until the lamb is tender and falling off the bone.
5
Meanwhile, to make the yogurt sauce, roughly chop the flat-leaf parsley, mint and dill, then crush the remaining garlic clove. Add to a bowl with the Greek yogurt, pomegranate seeds and lemon juice. Add a splash of water if the sauce looks a little thick. Set aside.
6
Take the lamb out of the oven and carefully drain the cooking juices into a small pan, discarding the onion and garlic. Cover the lamb with foil again and return to the oven.
7
Skim any fat off the cooking juices and add the honey. Bring to the boil. Allow to bubble over a medium heat until reduced by ¾, making a syrupy glaze. This may take up to 20 mins.
8
Increase the oven to 200C/180C Fan/Gas 6.
9
Spoon half the glaze over the lamb and return to the oven, uncovered, for 15-20 mins.
10
Remove the lamb from the oven and spoon over the remaining glaze. Cover with a loose tent of foil and allow to stand for 20 mins before transferring to a warmed serving dish.
11
To serve, take some more pomegranate seeds, put some in a small bowl and sprinkle the rest over the lamb with the rose petals. Roughly chop extra flat-leaf parsley, mint and dill and scatter over. Serve immediately with the bowls of yogurt sauce and pomegranate seeds on the side.