Lamb with pomegranate juice and red onions.
Ingredients:
Method: Number of Servings 6 / Prep Time 50 Minutes including marinating and resting – Cook Time 30 Minutes
1. Place the butterflied lamb on a large oven tray. Score the fat and flesh of the lamb at random intervals.
2. Add the olive oil, 2 tablespoons of pomegranate juice, 1 tablespoon of lemon juice, the garlic and a generous tablespoon of honey to a small bowl. Mix together well to combine.
3. Pour the oil and pomegranate marinade over the lamb, rubbing all over the meat and fat and into the scores. Cover and set aside to marinade for 15 minutes while the lamb just comes to room temperature.
4. Preheat the oven to 400 degrees Fahrenheit, 210 degrees Celsius, 190 for fan assisted.
5. Nestle the onion quarters around the base of the marinated lamb. Ensure the lamb is sat fat side up and sprinkle over the salt, adding more or less as desired.
6. Transfer to the oven and bake for 15 minutes. While the lamb is roasting, mix together the remaining pomegranate juice, honey and lemon juice. Set to one side.
7. Remove the lamb from the oven and drizzle over the pomegranate and honey mix and baste the onions with any pan juices. Return to the oven for a further 10-15 minutes, depending on how you like your lamb. The lamb should be lightly pink in the center, piping hot and cooked through. You may cook longer as desired.
8. Remove the lamb from the oven, loosely cover with foil and rest for 15 minutes before carving. Serve with the onions and pan juices and scatter with the fresh cilantro and pomegranate seeds.
Nutritional Information Per Serving:
