Roast Lamb With Pomegranate Glaze Food

ROASTED LAMB WITH POMEGRANATE GLAZE

Steps:

• Mix the oil, the Ras El Hanout spice mixture, Aleppo Chilies, lemon juice, salt, pepper, garlic powder, cardamon powder and 5 tbsp of the pomegranate molasses.
• The night before cooking the leg lamb take a non-stick oven-proof baking dish, line it with foil (to be well hanging outside from all four sides add the onions on the bottom and place the lamb on it skin side up. With a sharp knife make few scores on the meat so that the rub gets in them and then rub all over it the above mixture and place it in the refrigerator overnight covered with plastic wrap.
• An hour and a half before cooking take the leg of lamb out of the refrigerator and let come to room temperature. Turn the oven on, air circulation at 140°C.
• Inject to the meat with the use of a syringe the pomegranate juice, put a thermometer probe at the thickest part of the meat, not touching the bone and wrap the meat with foil, while tacking in the dish the ends of the foil. If your baking dish is of the Dutch oven type, then cover it with its lid and place in the pre-heated oven to be cooked for about 4 hours.
• When internal temperature reaches 92-95°C remove from the oven, uncover the meat from both the lid and the foil and collect the meat juices. Brush the meat with the remaining 3 tbsp of molasses, turn up the oven to 190°C and cook the lamb for a further 20-30' to brown the skin.
• Remove from the oven, cover the meat once again with the foil and/or the lid and leave on the kitchen bench to rest for ½ to 1 hour.
• Pour the meat juices, skimming the excess fat, into a saucepan on high heat. Bring to the boil and allow to be reduced by half or more. Season to taste if necessary.
• To serve gently pull with a pair of tongs large chunks of the meat and serve with as much of the meat juices you like.

LAMB SHOULDER WITH POMEGRANATE GLAZE

Steps:

• Make deep incisions all over the lamb. Stuff a sliver of garlic into every incision then a few leaves of rosemary. Rub olive oil all over the shoulder and into the incisions. Put in a roasting tin, cover loosely with plastic wrap and put in the fridge for a few hours to marinate. When ready to cook, bring the lamb to room temperature. Heat the oven to 180C. Spread about half the pomegranate molasses on the bottom of the lamb and season with salt and ground black pepper. Turn over and spread the top with the rest of the molasses, pushing it into some of the incisions, and season. Roast for 30 minutes. Reduce the oven to 160C and roast for another 1.5 hours. After 1 hour, add the wine and sherry, pouring them around the joint. When the lamb is cooked, put it on a warm platter then cover with foil and rest for 15 minutes while you finish the sauce. Put the roasting tin over a medium heat and add the stock. Bring to the boil and cook until it is reduced a little (not too much or it will be too salty). It doesn't matter if it's quite thin, the flavour is the important thing. Strain the sauce through a sieve before serving it with the lamb. Suggestion: Serve with Frank's potato and celeriac gratin Tip: Leftover lamb is great in sandwiches or crunchy vegetable salads to have the next day for lunch at work, a tasty reminder of the weekend.

ROAST LAMB WITH POMEGRANATE GLAZE

Steps:

• Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
• To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

POMEGRANATE GLAZED LAMB LOLLIPOPS WITH FETA TZATZIKI

Steps:

• Whisk the pomegranate juice and cornstarch in a small saucepan. Add the sugar, honey and mustard and whisk to combine. Bring to a simmer over medium heat. Simmer until thickened to the consistency of barbecue sauce, 6 to 8 minutes. Season to taste. Let cool for 30 minutes. The glaze can be made ahead of time and stored in the fridge for up to 2 weeks.
• Place the lamb chops in a large zipper-top bag. Pour half of the glaze into the bag and let the lamb marinate at room temperature for 1 hour. Reserve the remaining glaze to coat the lamb chops on the grill.
• Preheat a grill or grill pan over medium-high heat and liberally oil the grates.
• Take the chops out of the bag and place them on a paper towel-lined tray or plate to wipe off any excess marinade to ensure a nice crust. Season the chops with salt and pepper on both sides. Place the chops on the grill until charred in spots, 3 to 4 minutes. Flip, baste liberally with the glaze and grill for another 3 or 4 minutes or until the internal temperature hits 135 degrees F on a meat thermometer.
• Baste the chops with the glaze again, then remove them from the grill. Coat one side in the chopped pistachios for an added crunch. Serve with a nice schmear of the feta tzatziki and garnish with some fresh mint.
• Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or piece of cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Put the strained cucumber into a bowl. Add the yogurt, feta, lemon juice, mint, honey and garlic. Season to taste with salt and pepper.

POMEGRANATE LAMB

Steps:

• Rub the lamb chops with the salt, pepper and rosemary leaves evenly. Combine all of the remaining ingredients in non-reactive dish. Add the chops and turn over in the mixture a few times. Cover and refrigerate up to four hours ahead of time.;
• Pomegranate Au jus: Heat a medium sized saucepan on medium heat. Add 1/2 tablespoon of butter and the olive oil. When the butter melts add the shallots and garlic. Allow to cook until lightly cooked, (about 3 minutes), stirring frequently so that the garlic doesn't burn. Now add the pomegranate juice and vinegar. Reduce by half. Add the stock and reduce, skimming as necessary until the sauce will coat the back of a spoon, (about 15 minutes). Remove from the heat and strain the sauce through a fine meshed strainer. Reserve in a small saucepan while you cook the chops.
• Heat a grill or grill pan to fairly high heat.
• Remove the lamb from the marinade and reason them with a touch of salt and pepper. Grill about four minutes on each side.
• Reheat the pomegranate Au jus. When is it just under a boil, whisk in the remaining butter. Divide the sauce between the four plates and center the chops on the sauce. Serve.

GRILLED LAMB CHOPS WITH POMEGRANATE-PORT REDUCTION

Steps:

• Whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Set aside to marinate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.
• Remove the lamb from the marinade, and shake off excess. Discard the remaining marinade. Cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. Serve the chops drizzled with the pomegranate-port reduction.

PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE

Steps:

• Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
• Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
• Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
• Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

POMEGRANATE AND FENNEL GLAZED RACK OF LAMB

Steps:

• Preheat oven to 425°:. Mix oregano, olive oil, 3 tablespoons pomegranate molasses, and 2 tablespoons fennel seeds in a small bowl; season oregano mixture with salt and pepper.
• Toss fennel, onion, remaining 1 tablespoon fennel seeds, and remaining 2 teaspoons pomegranate molasses in a large baking dish or roasting pan; season with salt and pepper. Distribute evenly across bottom of pan.
• Season lamb with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium. Cook 1 rack of lamb, fat side down, until golden brown, 8-10 minutes. Turn and cook until other side is just browned, about 5 minutes. Transfer to dish with fennel mixture, placing fat side up, and rub with half of oregano mixture. Wipe out skillet and repeat with remaining 1 tablespoon vegetable oil, second rack of lamb, and remaining oregano mixture.
• Roast lamb and vegetables until an instant-read thermometer inserted into thickest part of lamb registers 125°: for medium-rare, 25-30 minutes. Transfer lamb to a cutting board and let rest at least 10 minutes before carving.
• Serve lamb over vegetables topped with pomegranate seeds.