Lamb Roast With Pomegranate Sauce

We took some lamb roasts out of the freezer and cooked them up. I used one of the lamb recipes from my Mediterranean cookbook that I told you all about yesterday. Make It Mediterranean I marinated it and cooked it in a pomegranate sauce. It came out of so good. It was so full of flavor and so tender too. Before cooking the lamb, I marinated it in the pomegranate sauce for about 4-5 hours.

1 TBSP garlic

1 tsp cinnamon

1 tsp coriander

1 tsp ginger

1 tsp cumin

2 TBSP tomato paste

1 cup red wine

1 cup pomegranate juice

salt & pepper to taste

1 large onion

4 lbs lamb roast or shanks

olive oil and butter for searing

Mix the first 9 ingredients together for the marinade. Place the lamb in the marinade and completely coat. Let it all marinate together for a minimum of 2 hours before cooking.

I had some leftover pomegranate vinaigrette that I used.

When ready to cook the lamb, preheat the oven to 350* F or 180*C. Spray a 9×13 baking pan with cooking pray. Add a little of the marinate to the bottom of the pan. Cut the onion into wedges and place on top of the marinade. 

Sear the lamb on all sides in a VERY hot skillet with the olive oil and butter for 3 minutes per side. You can also use avocado oil. If you just sear the meat in olive oil alone, olive oil has a lower smoke point, because it is not “fatty” enough, and will burn. 

When the meat has a crusted coating all over, place it on top of the onion wedges and roast for about 1 1/2 hours, or until the internal temperature is about 130* F or 55* C. The best way to eat lamb is rare to medium rare. Anything much beyond will make the lamb very tough and it will be more like shoe leather. Reserve the marinade and cook down to thicken and serve over the lamb once it is done.

When the lamb is done, remove it from the heat and cover it with an aluminum tent for about 10 minutes before slicing.

I made the whole meal Mediterranean, so I served the lamb with Moroccan spiced tri-colored carrots, with a lentil salad on the side and some heated pitas to round it all off. I topped the lamb with the reduced pomegranate sauce. Lauren had brought over some potatoes and zucchini zoodles to add to our feast. 

As you can see, Juneau and Dorrie were ready to sample everything too. :)

This is just a normal weekend get together for us. Lauren and I both make parts of the meal and them combine them all together before we feast. After we are done eating, we bring out the games.

Make everyday fun and special, and enjoy the days with family and friends. Make the most out of every day and make every day an occasion. Stay safe and stay well. ’Til next time.