Roast Lamb with Herbs and Pomegranate

La storia di questo piatto

In Turkey the pomegranate is a jewel of the table, and here its dark crimson juice wraps lamb in sweet-tart warmth, with cumin, cinnamon and Aleppo pepper whispering of Ottoman kitchens. This is a home-style celebration of those flavours, with rosemary and thyme lending a fragrant, herbal edge.

Ingredienti

• 1.5 kg Bone-in lamb leg
• 250 ml Pomegranate juice (100% pure, or freshly squeezed from 3-4 pomegranates)
• 80 ml Extra virgin olive oil
• 6 cloves Garlic
• 2 teaspoons Dried oregano
• 1.5 teaspoons Ground cumin
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Turkish sweet paprika or pul biber (Aleppo pepper)
• 1 teaspoon Freshly ground black pepper
• 2 teaspoons Sea salt
• 3 sprigs Fresh rosemary
• 3 sprigs Fresh thyme
• 2 fruits Pomegranates (about 200 g of seeds, for garnish at serving only)
• 2 medium Red onion
• 200 ml Meat broth
• 2 tablespoons Honey

Preparazione

1. In a large bowl, combine the pomegranate juice, the oil, the finely minced garlic and the spices: oregano, cumin, cinnamon, Turkish sweet paprika or pul biber, pepper and salt. Mix until you get a homogeneous mixture. Taste with the tip of a finger: it should be savoury and balanced, without the sweetness of the pomegranate or the spices prevailing.
2. With a sharp knife, score the surface of the lamb leg in shallow diamonds, never piercing it through, so the marinade penetrates deeply. Immerse it in the marinade, massaging it well with your hands, cover the bowl and refrigerate for at least 8 hours, preferably overnight.
3. Take the lamb out of the fridge one hour before roasting: meat that is too cold cooks unevenly and stays tough in the centre. During the last 15 minutes, preheat the oven to 160°C. Meanwhile, thinly slice the red onions and spread them on the bottom of a baking dish. Lightly drain the leg of excess marinade (reserve it), place it on the onions, pour in the marinade and the broth, and add the rosemary and thyme sprigs.
4. Cover the dish tightly with aluminium foil, sealing the edges, and roast at 160°C for 3 hours, until the meat pulls away easily from the bone. Every 45 minutes, baste the meat with its cooking juices to keep it moist.
5. Remove the foil and raise the oven to 180°C. Brush the meat with the honey diluted with a couple of tablespoons of cooking juices. Roast for another 30 minutes, until the surface is golden and glossy; if it darkens too quickly, lower the oven temperature. Pomegranate seeds do not go in the oven: they are added raw only at serving.
6. Take the lamb out of the oven and let it rest for 15 minutes before carving, so the juices redistribute. Meanwhile, strain the cooking juices, discarding the herbs, transfer them to a saucepan and reduce over high heat for 10-15 minutes, until slightly syrupy. Serve the lamb with the reduced sauce, garnished with fresh pomegranate seeds and a few thyme leaves.