Roast Leg of Lamb with Figs and Pomegranate | House and Leisure
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Roast Leg of Lamb with Figs and Pomegranate

Sean Laurenz


2 garlic cloves, chopped 2t ground coriander 2t ground garam masala 1T dried rosemary 4T olive oil 1 lemon, quartered, pips removed 1 leg of lamb, trimmed 2 red onions, cut into wedges 250ml pomegranate concentrate 2T clear honey 6 black figs, sliced into three lengthways, plus extra figs for serving 1 cup natural yoghurt 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate a small handful of mint leaves, chopped


Blend the garlic, spices, rosemary, oil and lemon, then rub the mixture onto the lamb. Cover and marinate overnight in a roasting pan. Add the red onion wedges to the pan, cover the lamb with foil, and slow roast at 160˚C for four hours. Remove the foil and pour the pomegranate concentrate over the lamb. Turn up the heat to 200˚C and roast for a further 30 minutes, then pour all the juices from the pan into a pot, add the honey, and reduce the liquid over a high heat until it is syrupy. Set it aside. Cut slits into the lamb and stuff the fig slices into the slits. Roast the lamb, uncovered, at 200˚C for a further 30 minutes until the fig pieces have softened. Combine the yoghurt, most of the pomegranate seeds and the mint in a bowl. Slice the extra figs in half and grill them quickly under a hot grill. Scatter the remaining pomegranate seeds on top of the lamb and serve with the reduced pan juices, yoghurt and grilled figs. SERVES 6 Originally published in HL May 2015