Slow Cooked Pulled Lamb With Pomegranate Glaze Recipes

SLOW COOKED LAMB WITH STICKY POMEGRANATE GLAZE

Slow Cooked Lamb With Sticky Pomegranate Glaze image

Make and share this Slow Cooked Lamb With Sticky Pomegranate Glaze recipe from Food.com.

Provided by Wendys Kitchen

Categories Lamb/Sheep

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 garlic cloves, chopped
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 tablespoon dried oregano
1 lemon, quartered, pips removed
1 1/2 kg leg of lamb
2 red onions, cut into wedges
1 liter pomegranate juice
2 tablespoons clear honey
250 g natural yogurt
100 g pomegranate seeds or 100 g seeds from 1 fresh pomegranates
1 small handful mint leaf, chopped

Steps:

Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth.
Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hours.
Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 minutes Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 minutes.
Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

Nutrition Facts : Calories 513.2, Fat 27, SaturatedFat 11.7, Cholesterol 129.7, Sodium 136.2, Carbohydrate 30.1, Fiber 1.9, Sugar 25.5, Protein 37

ROAST LAMB WITH POMEGRANATE GLAZE

Roast Lamb With Pomegranate Glaze image

Provided by Anna Winger

Categories dinner, roasts, main course

Time 1h

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 cup pomegranate syrup
1 cup honey
1 cinnamon stick
3 allspice berries
1 clove garlic, crushed
1 sprig rosemary
Juice of 1 lemon
1 rack of lamb
Olive oil
Salt and ground black pepper

Steps:

Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 7 grams, Carbohydrate 127 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 501 milligrams, Sugar 107 grams

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