Slow-Cooked Lamb with Pomegranate Molasses and Honey Glazed Carrots
Try one of Georgina Heyden’s favourite Easter recipes for a slow-cooked whole leg of lamb with pomegranate molasses as shared on her Odysea instagram take-over.
‘Most people will cook a leg of lamb so it’s blushing inside, but I love mine low, slow and tender. Odysea red wine vinegar + pomegranate molasses are key here…’
These store cupboard ingredients is the secret for a perfectly roasted, succulent leg of lamb to share with friends and family: vinegar tenderises the lamb until it falls off the bone, whilst pomegranate molasses lends a crispy, sticky finish.
Serve with some classic roast potatoes with rosemary and garlic, and braised peas with spring onion.
- 1 whole leg of lamb, around 2.2 kg
- 5-6 onions and shallots for the roasting tin
- 1-2 tbsp red wine vinegar of Kalamata
- 1-2 tbsp pomegranate molasses
- 500 ml beef stock
- 1-2 bay leaves
To season the lamb:
- 1tsp oregano
- 1tsp ground coriander
- extra virgin olive oil
- sea salt & pepper
For the honey glazed carrots:
1. Preheat the oven to 150C fan.
2. Rub the leg with seasoning, 1 tsp oregano, 1tsp ground coriander and olive oil.
3. Sit the leg on a bed of onions or shallots in a roasting tray, upside down. Add the bay leaves to the tray. Drizzle with the red wine vinegar and pour 500ml beef stock into the tray. Cover with foil and cook for 4 hours.
4. Remove from the oven, and turn up the temperature to 180C. Turn the lamb over, so it’s facing the right way up and drizzle with the pomegranate molasses. Put back in the oven and roast for another 30-40 mins until gnarly, crisp but tender. At this stage, the meat should fall off the bone. Cover loosely with foil to keep warm whilst you get on with the rest of your meal.
5. Peel the carrots, slicing any larger ones in half. Drizzle with olive oil, the juice of a clementine and season. Scatter over the thyme sprigs and roast for 30-40 mins at 180.
6. Five mins before the end, drizzle a couple of spoons of honey and return to the oven till glazed and sticky.
Serve with some classic roast potatoes with rosemary and garlic, and braised peas with spring onions.