Roast Lamb with Pomegranate

A festive table is never complete without a beautiful piece of roasted meat. If you want to try something new and extraordinary, roasted lamb with spices and pomegranate juice is the perfect choice.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 75 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1.5 kg Meat, lamb, back

  • 4 spoon Oil, olive

  • 4 pods Garlic, fresh

  • 3 pieces Shallot

  • 8 twig Thyme, fresh

  • 1 twig Rosemary, fresh

  • 1 teaspoon Spices, coriander - seeds

  • 1.5 teaspoons Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 250 ml Pomegranate juice

Steps

  1. Strip the rosemary and thyme sprigs and finely chop the leaves. Peel the garlic and grind it into a smooth paste. Peel the shallots and chop them very finely. In a bowl, mix the rosemary, thyme, coriander, garlic, shallots, salt, pepper, and two tablespoons of olive oil.

  2. Rinse the meat under running water and dry it well with paper towels. Coat it with the prepared herb marinade. Place the marinated meat in a bowl and pour pomegranate juice over it. Cover the bowl with plastic wrap and refrigerate for 12 hours. Turn the meat once during marinating.

  3. Take the bowl with the marinated meat out of the refrigerator one hour before cooking and let it come to room temperature. Preheat the oven to 190 degrees Celsius.

  4. Place the marinated meat in a deep baking dish. Pour one or two tablespoons of olive oil over it. Follow the rule of thumb that for every 500 grams of meat, calculate 25 minutes of cooking time, and if you want the meat well-done, add another 25 minutes. Baste the meat several times during cooking with the sauce that has collected in the dish.

  5. Transfer the roasted lamb to a cutting board and loosely cover it with a piece of aluminum foil. Let it rest for 10 minutes before slicing. Serve it with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 250.62 kcal
  • Fat: 19.39 g
    • Saturated Fat: 7.99 g
  • Carbohydrates: 2.4 g
    • Sugars: 0 g
  • Protein: 14.03 g
  • Fiber: 0.4 g

Advice

The roast is tastier and juicier when cooked so that the meat inside is still slightly rare - the internal temperature should be between 50 and 60 degrees Celsius.