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Rolled lamb roast stuffed with pomegranate and mint

If you like lamb and the flavours of the Middle-east do try this recipe!  Although this rolled Lamb roast stuffed with pomegranate and mint takes a few hours to cook, it’s very easy to prepare and you can just let the oven do the cooking! It’s perfect for dinner-parties and laid back Sunday lunches - served with either traditional roast veggies or couscous/rice and a green salad for a  more authentic meal.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Resting Time 4 hours
Total Time 3 hours 45 minutes
Servings: 6 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • For stuffing:
  • 2 large garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 handful mint leaves
  • ½ tsp ground cinnamon
  • Zest and juice of ½ lemon
  • Seeds of ½ pomegranate
  • Salt and Pepper
  • For the Lamb:
  • 1 rolled lamb shoulder or breast 1-1 ½ kg
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 2 red onions
  • 1 lemon
  • Juice of 1 ½ pomegranate
  • Salt and Pepper
  • For the glaze:
  • 2 Tbsp pomegranate molasses
  • 1 tbs cooking juice
  • To serve: pomegranate seeds

Method
 

  1. Preheat the oven to 160°C.
  2. Mix the ingredients for the stuffing.
  3. Unroll the lamb, season with salt and pepper then spread the stuffing over the meat. Roll it up again and tie it with the original rubber band or pieces of string.
  4. Rub the outside with the oil mixed with cumin, then season with salt and pepper.
  5. Cut the lemon onion into 1cm thick ring and lay these in the base of a baking tray.
  6. Pour the pomegranate juice o over the meat and veggies. Cover with foil and roast in the middle of the oven for 2.5 hours.
  7. Remove the foil and baste the lamb with cooking juice and cook for a further 20 minutes.
  8. Meanwhile mix the glaze, then brush the lamb generously with it.
  9. Turn up the heat to 180°C and cook for 10-15 minutes until golden ( be careful, it burns easily!)
  10. Transfer the lamb and onions on a plate and cover with foil. Rest for 10-15 minutes, while making some gravy from the cooking juice and finish off your chosen sides.
  11. Carve and serve with the onions, gravy and pomegranate seeds scattered over it.