Slow Roasted Leg of Lamb | Honey & Pomegranate Syrup Glazed Lamb | Roasted Leg of Lamb With Potatoes
Need a Sunday dinner idea? Everyone have their Easter dinner plans? This amazing Greek style slow roasted leg of lamb is the bomb! One pan recipe for slow roasted lamb leg glazed with pomegranate syrup and served with baked potatoes. Tender and succulent meat that will impress your guests! Long baking time will make the meat tender, succulent, and fall-off-the-bone! Along with the more traditional rosemary and garlic, the honey and pomegranate glaze gives the meat a unique flavour - and trust me on this - you will love it! This roasted leg of lamb with potatoes dish is mouthwateringly good.

Ingredients
For the meat:
- 3 pounds (1.3 Kg) lamb leg with the bone
- 2-3 cloves of garlic cut into little sticks
- 3-4 sprigs of rosemary
- Juice from 1 lemon
- 1/4 cups olive oil
- Salt and pepper to taste
- 1 tablespoon dried oregano
- 1 cup white wine
- 2 pounds / 900 g baby potatoes or potatoes peeled and cut into wedges
For the glaze:
- 3 tablespoons honey
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon ground coriander
- Pinch of salt and pepper
- 1 teaspoon olive oil
- Pomegranate arils for decoration, optional
Others:
- Aluminum foil

How to make honey and pomegranate syrup glazed lamb.

Instructions

Preheat your oven to 356°F (180°C)

Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary.

Combine the wine, the lemon juice and the olive oil together. Place the meat and potatoes in a pan, drizzle with the mixture and sprinkle with the oregano. Wrap well with foil and bake for 2 hours.

Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze.

Return to the oven and bake uncovered for at least 30 - 45 more minutes or until the surface of the meat is deep brown and you can see the tissue separating from the bone.

When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.



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