Lamb in Pomegranate Sauce with Mint
Main Dishes • European
Description
Lamb in Pomegranate Sauce with Mint
Ingredients
- Lamb Shoulder 0 lbs
- Rosé Dry Wine 10 fl oz
- Black Pomegranate Molasses 1 piece
- Black Pomegranate Molasses 5 fl oz
- Lemon ½ piece
- Vegetable Oil 2 tablespoons
- Dried Rosemary 2 tablespoons
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Lightly crush half of the pomegranate seeds to release the juice.
Step 2
Make small cuts in the meat and fill them with the prepared pomegranate seeds along with the juice.
Step 3
Rub the meat with salt, pepper, and crushed mint, drizzle with lemon juice, and pour over the wine. Cover and marinate for 1–2 hours, turning the meat occasionally.
Step 4
Transfer the prepared lamb to a roasting pan with heated oil and roast at 250°C until a golden crust forms. Then reduce the heat to 170°C, add the marinade and pomegranate juice, cover the roasting pan with a lid or foil, and braise the lamb for 2–3 hours, occasionally basting with the juices that form.
Step 5
Once the lamb is cooked, separate the meat from the bones, slice it into thick pieces, and warm it in the sauce that formed during braising.
Step 6
When serving, arrange the slices of lamb on a plate, drizzle with the sauce, and sprinkle with the remaining pomegranate seeds. Serve with boiled rice and herbs.
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