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Roast Lamb with Pomegranate Glaze, Cannellini and Spinach Salad

Roast Lamb with Pomegranate Glaze, Cannellini and Spinach Salad – Recipe

The sweet and tangy marinade works brilliantly to cut through the richness of the lamb. This Middle Eastern-style roast lamb is perfect for any occasion.

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Ingredients per serve

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What you need

The sweet and tangy marinade works brilliantly to cut through the richness of the lamb. This Middle Eastern-style roast lamb is perfect for any occasion.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pomegranate Glaze

    • Mix the remaining pomegranate juice, pomegranate molasses and KNORR Thai Sweet Chilli Jam in a saucepan. Add KNORR Jus and water (500ml per 10 serves), whisking to combine over high heat until boiling. Reduce heat and continue to whisk until thickened. Set aside.

  3. Lamb

    • Pat-dry the lamb with paper towel. Using a sharp knife, score on the top side.
    • In a small bowl, combine the olive oil, dried oregano, sumac and half the pomegranate juice. Reserve seeds. Rub the mix over the lamb, then season.
    • Line a roasting pan with aluminium foil. Place the lamb fat side up on a rack in the prepared roasting pan.
    • Place the lamb into the oven and roast at 180°C until it reaches an internal temperature of 58°C for medium doneness (about 90–105 minutes). Baste it twice with the prepared pomegranate glaze after around 30 minutes and again after 1 hour.
    • Rest for 15 minutes before slicing.

  4. Roasted Garlic and Eschalots

    • Drizzle the prepared garlic bulbs and peeled eschalots with oil, season with salt and pepper, then wrap in foil. Place on a separate baking tray and roast for 30 minutes or until garlic and eschalots have softened.

  5. Salad

    • Deep fry kale leaves until crisp. Remove from oil and drain on paper towel.
    • In a separate bowl, combine the minced garlic, cannellini beans and fried kale. Sprinkle with extra sumac and season with salt and pepper. Toss to combine.
    • In a small bowl, mix the extra pomegranate molasses and extra virgin olive oil to form a dressing. Drizzle over the prepared salad.

  6. To Serve

    • Serve the roast lamb sliced, with some of the remaining pomegranate glaze, roasted garlic and cannellini spinach salad on the side. Garnish with reserved pomegranate seeds.
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