Marinated Lamb Roast

An unusual combination of ingredients and flavors for very special occasions. The meat will be so good that everyone will be licking their fingers for a long time.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 800 g Meat, lamb, fillet

  • 4 pieces Pomegranate

  • 2 pod Garlic, fresh

  • 0.5 teaspoons Salt, table

  • 1 teaspoon Spices, cinnamon, ground

  • 2 teaspoons Spices, cumin, seeds

  • 1 pinch Spices, mustard seeds, ground

  • 4 spoon Oil, olive

  • 2 pinch Spices, pepper, black

  • 100 g Dried plums

  • 2 piece Orange, fresh

Steps

  1. Peel and wash the garlic. Then, grind it together with salt in a mortar to form a smooth paste. With a sharp knife, cut off the crown of the pomegranate. Place the fruit upright (with the cut side facing up), then make evenly spaced cuts through the skin downwards. Fold back the sections of the skin and push the seeds into a bowl with your fingers, removing all the bitter membranes. Place three-quarters of the seeds in an electric blender and blend well to form a paste. Transfer the paste to a bowl and mix in 2 tablespoons of olive oil, cinnamon, cumin, allspice, and the garlic paste. Mix everything well. Wash the meat, thoroughly dry it with paper towels, and place it in a large bowl. Pour the prepared marinade over it and refrigerate overnight.

  2. Take the bowl with the meat out of the refrigerator. Preheat the oven to 220°C. Wash the oranges and slice them into rounds. Cut the plums in half and remove the pits. Heat the remaining olive oil in a large deep pan. Take the meat out of the marinade, pat it dry, and season it with pepper. Place it in the heated pan and sear for about 1 minute on each side.

  3. Prepare a greased deep baking dish. Arrange the plums and oranges on the bottom of the dish and pour the remaining marinade over them. Place the meat on top of the fruit. Put the baking dish with the meat in the oven and bake for 50 minutes. During baking, turn the meat several times and baste it with the juices that collect in the dish.

  4. Take the roasted meat out of the oven and transfer it from the baking dish to a rack, covering it for 10 minutes. Then, slice it into pieces of desired thickness and serve on plates with the roasted fruit. Sprinkle with the remaining pomegranate seeds and serve with a chosen vegetable side dish.

Nutrition Information (Per 100g)

  • Calories: 180.9 kcal
  • Fat: 9.33 g
    • Saturated Fat: 3.28 g
  • Carbohydrates: 13.41 g
    • Sugars: 5.13 g
  • Protein: 10.07 g
  • Fiber: 1.85 g