Womersley Foods
1 hours 30 minutes
5 hours
2490
Roast Dinner
Dinner
This slow roasted Pomegranate Balsamic and sumac glazed lamb combines 2-3kg of lamb (leg or shoulder) with a marinade of 3 tbsp Womersley Foods’ Pomegranate Balsamic Vinegar, 1/2 tsp sumac, olive oil, garlic, and spices (cumin/cinnamon). Roast at 150°C for 4 hours, then brown at 180°C for 30 minutes, basting with the sticky glaze.
Meat: 1 large leg or shoulder of lamb (2–3kg).
3 tbsp Womersley Pomegranate Balsamic Vinegar
1/2 - 1 tsp ground sumac
3 tbsp olive oil
2-5 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground cinnamon or baharat
Optional: 1 tbsp honey (for extra stickiness)
Base: 500ml lamb or chicken stock
Garnish: Fresh pomegranate seeds, fresh mint
Prep: Preheat oven to 150°C (300°F). Mix the olive oil, Womersley Pomegranate Balsamic Vinegar, sumac, garlic, spices, salt, and pepper to create a paste
Marinate: Rub the mixture all over the lamb, massaging it into the meat. For best results, let it sit for at least 1 hour or overnight in the fridge.
Roast: Place the lamb in a roasting tin, optionally over sliced onions. Pour the stock around the meat, not over it. Cover tightly with foil.
Cook: Roast for 3.5 to 4 hours, until the meat is very tender.
Glaze: Remove the foil, turn the oven up to 180°C (350°F), and roast for another 30 minutes, brushing with extra pomegranate molasses, until sticky and browned.
Rest & Serve: Let the lamb rest for 20-30 minutes before slicing. Strain the pan juices, skimming off excess fat, and serve as a gravy
Serve with jewelled couscous (mixed with Pomegranate seeds and mint)
Pair with grilled vegetables (like eggplant) or a fresh cucumber-mint salad
Serve with flatbreads and tahini or tzatziki sauce
This slow roasted Pomegranate Balsamic and sumac glazed lamb combines 2-3kg of lamb (leg or shoulder) with a marinade of 3 tbsp Womersley Foods’ Pomegranate Balsamic Vinegar, 1/2 tsp sumac, olive oil, garlic, and spices (cumin/cinnamon). Roast at 150°C for 4 hours, then brown at 180°C for 30 minutes, basting with the sticky glaze.
