Spiced slow-roasted lamb leg w/ herb sauce and pomegranate seeds
It’s hard to believe we’re almost at the end of the year and that Xmas is upon us. I really love this time of year.
My mind has been considering choices for our Xmas day meal for a little while. Creating a menu for my friends at Nautilus Estate was a wonderful chance to put together some of my very favourite things to eat when gathering with friends and family.
This lamb dish has so many delicious elements. Soft sweetness, gentle spice, irresistible richness and bright burst of freshness from the herbs and pomegranate seeds. It’s very simple to make but looks impressive on the table.
I paired it with one of the incredible Pinot Noirs from Nautilus Estate. A delicious, decadent combination!
I’ll be back soon with more yummy recipes for Xmas. Hugs, Kelly xox
Spiced slow roasted lamb leg with fresh herb sauce and pomegranate seeds
Serves 6
2 tablespoons brown sugar
2 teaspoons ground cumin
½ teaspoon garam masala
Zest of 1 lemon
2 garlic cloves – finely diced
3 tablespoons olive oil
1 bone-in lamb leg
1 onion – cut into thick rings
1 cup beef stock
Herb sauce
Large handful fresh mint
Large handful fresh parsley
1 small garlic clove – finely diced
1/2 cup olive oil
Juice of 1 lemon
Sea salt and cracked black pepper
To serve: pomegranate seeds to garnish
Preheat oven to 200 degrees Celsius.
Combine the sugar, cumin, garam masala, lemon zest, garlic and olive oil in a bowl and stir well.
Rub all over the lamb leg. Lay the onion slices in the bottom of your roasting dish. Place the lamb leg on top. Cook for 25 minutes uncovered.
Reduce the temperature to 150 degrees Celsius, pour the beef stock around the lamb (not on top) and cover tightly with tinfoil. Cook for 3 hours. Remove the tinfoil and cook for a final 30 minutes uncovered. Pour off all the liquid from the bottom of the pan into a saucepan.
Simmer for 15 minutes until reduced by half. Cover the lamb with tinfoil while you prepare the jus. Blend together all the herb sauce ingredients until smooth. Season generously.
To serve: Place the lamb on a platter, pour the jus over the top and then drizzle with some of the herb sauce. Garnish with pomegranate seeds. Serve additional herb sauce on the side for your guests.
