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A sliced pomegranate and garlic crusted leg of lamb on a serving platter garnished with fresh pomegranate seeds.

Pomegranate & Garlic Crusted Lamb Roast

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 bone -in leg of lamb (approx. 2.2 kg)
  • 120 ml pomegranate molasses
  • 4 cloves garlic , minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 30 ml extra virgin olive oil
  • 10 g kosher salt
  • 5 g freshly ground black pepper
  • 60 g fresh pomegranate arils

Method
 

  1. Tempering: Remove the lamb from refrigeration 60 minutes prior to roasting to ensure even heat penetration.
  2. Oven Calibration: Preheat the oven to 165°C (325°F) and position the rack in the lower-middle section.
  3. Scoring: Use a sharp chef's knife to score the fat cap in a diamond pattern, approximately 5mm deep.
  4. Glaze Preparation: In a small bowl, whisk together pomegranate molasses, minced garlic, rosemary, thyme, olive oil, salt, and black pepper.
  5. Application: Thoroughly coat the lamb with the glaze, ensuring the mixture is pressed into the scored fat and distributed evenly across the surface.
  6. Roasting: Place the lamb on a roasting rack in a heavy-bottomed pan. Roast until the internal temperature reaches 57°C (135°F) for medium-rare.
  7. Resting: Transfer the roast to a carving board and tent loosely with aluminum foil. Allow the meat to rest for 20 minutes to permit juice redistribution.
  8. Finishing: Carve the lamb against the grain into thin slices and garnish with fresh pomegranate arils.