Leg of Lamb with Orange Pomegranate Preserve Recipe

Leg of Lamb with Orange Pomegranate Preserve Recipe

Ingredients:

  • 2 kg leg of lamb
  • 1 tbsp vegetable oil
  • 1 tbsp sea salt flakes
  • 100g unsalted butter, softened
  • 3 cloves garlic, roughly chopped
  • 4 tbsp Akaka’s orange pomegranate Preserve
  • 1 tbsp finely chopped rosemary
  • 2 tbsp capers

Mint Sauce:

  • A bunch of mint leaves, picked – 4 tbsp olive oil
  • 1-2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • A pinch of caster sugar
  • 1 shallot, finely chopped

Method:
Step 1: Preparing the Lamb

  1. Take the leg of lamb out of the fridge 1 hour before cooking.
  2. Lightly score the lamb’s surface with a sharp knife in a crisscross pattern.
  3. Drizzle a small amount of vegetable oil over the lamb and evenly sprinkle it with
    sea salt flakes.
  4. Allow the lamb to marinate for 1 hour.
  5. In a food processor, combine the softened butter, chopped garlic, preserve and
    finely chopped rosemary. Blend until smooth.
  6. Add the capers to the butter mixture and pulse a few times to mix and slightly
    break up the capers.
  7. Rub the caper butter mixture all over the lamb, ensuring it’s evenly coated.

Step 2: Roasting the Lamb

  1. Preheat your oven to 200°C (fan oven), 180°C (conventional), or gas mark 6.
  2. Place the lamb in a shallow roasting tin.
  3. Roast the lamb in the oven for 1 hour, basting it with the caper butter halfway
    through the cooking time.
  4. If you have a digital thermometer, probe the lamb in the thickest part; it should
    read between 50-55°C.
  5. Once the lamb reaches the desired temperature, transfer it to a plate, pour over
    any remaining caper butter, and loosely cover it with foil.
  6. Allow the lamb to rest for 20 minutes or until it reaches a temperature of 60°C
    before carving.

 

Step 3: Making the Mint Sauce

  1. To prepare the mint sauce, put the picked mint leaves into a food processor and
    pulse briefly to chop and bruise the leaves.
  2. Add the olive oil, red wine vinegar, Dijon mustard, a pinch of caster sugar, and a
    little seasoning to the processor.
  3. Whizz the ingredients until you achieve a smooth sauce.
  4. Transfer the mint sauce into a serving bowl and stir in the finely chopped shallot.
  5. Serve the mint sauce alongside the lamb with caper butter.

charbel

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