Slow Roast Leg Of Lamb With Pomegranate at Annabelle Finlay blog

Slow Roast Leg Of Lamb With Pomegranate. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Preheat the oven to 450 degrees. This slow roasted leg of lamb recipe is a savory mix of succulent lamb, aromatic garlic, italian seasoning, and a touch of sweet pomegranate. Let marinate overnight in the refrigerator. Place the lamb on top of the onions. The beauty about this dish is it requires minimum effort yet is packed with flavour. Rub the pomegranate marinade into the lamb, and put the lamb and the rest of the marinade in a sealed ziploc bag or a covered dish. You can use either a leg of lamb or shoulder. Scatter the onion over a casserole dish or a deep roasting tin. Recipe and styling by claire ferrandi. Pour the glaze over the lamb. This is a traditional dish with a deliciously zesty twist. Preheat the oven to 160°c. Slow cooked, melt in the mouth lamb with a delicious moroccan glaze makes a wonderful easy sunday lunch dish.

Slow roast leg of lamb Artofit
from www.artofit.org

The beauty about this dish is it requires minimum effort yet is packed with flavour. Preheat the oven to 160°c. Place the lamb on top of the onions. This is a traditional dish with a deliciously zesty twist. Pour the glaze over the lamb. This slow roasted leg of lamb recipe is a savory mix of succulent lamb, aromatic garlic, italian seasoning, and a touch of sweet pomegranate. You can use either a leg of lamb or shoulder. Preheat the oven to 450 degrees. Recipe and styling by claire ferrandi. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.

Slow roast leg of lamb Artofit

Slow Roast Leg Of Lamb With Pomegranate Recipe and styling by claire ferrandi. This is a traditional dish with a deliciously zesty twist. The beauty about this dish is it requires minimum effort yet is packed with flavour. Place the lamb on top of the onions. You can use either a leg of lamb or shoulder. Preheat the oven to 450 degrees. Recipe and styling by claire ferrandi. Pour the glaze over the lamb. This slow roasted leg of lamb recipe is a savory mix of succulent lamb, aromatic garlic, italian seasoning, and a touch of sweet pomegranate. Scatter the onion over a casserole dish or a deep roasting tin. Preheat the oven to 160°c. Slow cooked, melt in the mouth lamb with a delicious moroccan glaze makes a wonderful easy sunday lunch dish. Let marinate overnight in the refrigerator. Rub the pomegranate marinade into the lamb, and put the lamb and the rest of the marinade in a sealed ziploc bag or a covered dish. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic.

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