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Slow roasted lamb with pomegranates and honey


Slow roasted lamb with pomegranates and honey is an exotic dish that you will immediately like. Spicy and fragrant, tender and tender meat, we can serve with couscous or spinach, but fresh bread is enough.
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Slow roasted lamb with pomegranates and honey is an exotic dish that you will immediately like. Spicy and fragrant, tender and tender meat, we can serve with couscous or spinach, but fresh bread is en...

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Cook time300 minYield6 servings


Ingredients

  • 2 kg lamb roast
  • juice of 4 lemons
  • 9 cloves garlic
  • a few leaves of fresh mint
  • salt
  • 4 tablespoons olive oil
  • 4.5 tablespoons of honey
  • 4.5 tablespoons of pomegranate molasses
  • dip:
  • white creamy yogurt
  • rubbed garlic

Cooking guidelines

Slow roasted lamb with pomegranates and honey is an exotic dish that you will immediately like. Spicy and fragrant, tender and tender meat, we can serve with couscous or spinach, but fresh bread is enough.

We will prepare a marinade. Grind sliced ​​garlic with salt in a bowl, add a little lemon juice, honey, molasses and olive oil. Mix everything thoroughly until a thick paste is formed. Pierce the meat over the entire surface with a needle. We line the large baking tray with baking foil, place the meat on it and spread it with a marinade.

Cover the baking pan with a lid and store it with the meat in the refrigerator for 12 hours. Preheat the oven to 180 degrees. After marinating, remove the meat from the refrigerator and let it stand until it reaches room temperature. Then cover the meat with a "tent" made of baking foil and place the baking tray in the oven. Reduce the temperature to 140 degrees and bake slowly for 5 to 6 hours. Sometimes pour a little lemon juice over the meat. When the meat can be separated from the bone with a fork, the lamb is properly baked. We can prepare a dip for it by mixing white yogurt with crushed garlic.


  • Chef: Adela
  • Published:

Category: Meat

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