... Print

Pomegranate Glazed Roast Lamb with Middle Eastern Spices

Close-up of a perfectly cooked Pomegranate glazed lamb roast, sliced to show the pink interior and sticky, jewel-toned topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a sophisticated, sweet and savory roast leg of lamb featuring a glossy, dark pomegranate molasses glaze. This recipe delivers a gourmet centerpiece perfect for special occasions.

Ingredients

Scale
  • 1 (5-6 lb) leg of lamb, bone-in or boneless
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 4 cloves garlic, minced
  • 1/2 cup pomegranate molasses
  • 1/4 cup honey
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 425 degrees F. Remove the lamb from the refrigerator 1 hour before cooking to allow it to come closer to room temperature.
  2. In a small bowl, mix the olive oil, salt, pepper, cumin, coriander, cinnamon, cayenne pepper, and minced garlic. Rub this spice paste all over the surface of the lamb.
  3. Place the lamb in a roasting pan. Roast at 425 degrees F for 15 minutes.
  4. Reduce the oven temperature to 350 degrees F. Continue roasting.
  5. While the lamb roasts, prepare the pomegranate glaze. In a small saucepan, combine the pomegranate molasses, honey, lemon juice, and Dijon mustard. Heat over medium-low heat, stirring until smooth and slightly thickened, about 5 minutes. Do not boil.
  6. After the lamb has cooked for 1 hour at 350 degrees F, brush half of the pomegranate glaze evenly over the entire surface of the lamb.
  7. Return the lamb to the oven and continue roasting until the internal temperature reaches 130 degrees F for medium-rare (about 1.5 to 2 hours total cooking time, depending on size).
  8. Brush the remaining glaze over the lamb during the last 15 minutes of cooking.
  9. Remove the lamb from the oven, tent loosely with foil, and let it rest for 15 to 20 minutes before carving. This resting period is important for juicy meat.

Notes

  • For a darker, moodier aesthetic in your food photography, serve this lamb on dark slate or wooden boards.
  • If you do not have pomegranate molasses, you can reduce 1 cup of pomegranate juice with 1/4 cup of sugar until it coats the back of a spoon, though the flavor will be slightly different.
  • Use the pan drippings to make a simple gravy or serve alongside the lamb for extra moisture.

Nutrition

Find it online: https://carlacooking.com/pomegranate-glazed-lamb/