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Now In: Recipes → Turkey → Entree → Slow-Roasted Lamb with Pomegranate Glaze

Slow-Roasted Lamb with Pomegranate Glaze
Slow-roasted lamb is basted in a sweet yet tart pomegranate glaze. Present the lamb with its gravy and Onion-Parsley-Sumac Salad (see recipe). Let the meat rest sufficiently to retain its savory juices. Reduce the jus, boiling it down, until thick enough to use as a sauce for the lamb and rice. Must be started four hours in advance.
 
Base SKU: EG13
Cuisine: Mediterranean
Prep Time: 20 Minutes
Cooking Time: 2 Hours
Yield: 8 Servings
Source: Cullinary Council Paula Wolfert, EG Culinary Council
Ingredients:- Click "View all receipe products" to see all recipe products.

6 pound(s) Leg of lamb, bone in, fat trimmed, and ready to roast
2 clove(s) Garlic cloves, peeled and slivered
1 tablespoon(s) Olive oil
2 tablespoon(s) Pomegranate Glaze
1/2 cup(s) Onion, finely chopped
2 teaspoon(s) Tomato paste
1/4 teaspoon(s) Sugar
to taste Salt
to taste Freshly ground pepper
2 cup(s) Water, chicken or vegetable stock

Instructions:
1. About 4 hours before serving, bring the lamb to room temperature. Stud the lamb with slivers of garlic.
2. In a mixing bowl, whisk together the oil, diluted pomegranate molasses, onion, tomato paste, aleppo pepper, and sugar; set aside.
3. Three hours before serving, place the oven rack on the lower third of the oven and preheat the oven to 400;F.
4. Season the lamb generously with 2 ; teaspoons salt and ; teaspoon ground pepper. Set the lamb, fattiest side up, on a rack in an oiled shallow roasting pan, add 1 cup water to the pan, set in the oven. Immediately reduce the oven temperature to 325;F. Roast the lamb for 1 hour, basting it with the glaze every 15 minutes.
5. Turn the roast over and continue roasting and basting until the lamb reaches an internal temperature of 135;F when measured at the fleshiest part, about 1 hour, depending on the thickness of the leg.
6. Remove the lamb from the oven and let it sit 15 to 20 minutes in a warm place. (The lamb will continue to cook as it rests and should reach about 140;F to be juicy and pink when served.)
7. Meanwhile, spoon off all the excess fat in the pan and discard. Add the second cup of water or broth to the pan juices. Set the pan over medium heat and stir to scrape up all the brown particles that cling to the pan. Boil to reduce slightly. Adjust the seasoning and keep hot.
8. Carve the lamb, top with sauce, and serve with rice.
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