TasteBite · Slow Roasted Lamb

ingredients

for the lamb:

2.5 kg leg of lamb (bone-in) or shoulder
6 garlic cloves, thinly sliced
4 sprigs fresh rosemary, leaves stripped
4 sprigs fresh thyme
3 tbsp olive oil
1 tbsp flaky sea salt
2 tsp black pepper, freshly ground

for the glaze & serving:

3 tbsp pomegranate molasses
1 cup pomegranate seeds
Fresh mint, chopped
Fresh parsley, chopped
Flatbreads or couscous, to serve
1 cup Greek yogurt (optional)

If you don't have pomegranate molasses, simmer 1 cup pomegranate juice with 2 tbsp sugar and 1 tbsp lemon juice until syrupy. A bone-in shoulder or leg gives the most flavor, but boneless works too.

instructions

Prep the lamb: Remove lamb from fridge 1 hour before cooking to bring to room temperature. Using a small knife, make deep slits all over the lamb and insert garlic slices.
Finely chop rosemary and thyme. Mix with olive oil, salt, and pepper to form a paste. Rub this herb mixture all over the lamb, massaging it into every crevice.
Marinate (optional but recommended): Cover and refrigerate overnight. If short on time, let sit for at least 2 hours.
Roast low and slow: Preheat oven to 160°C (320°F). Place lamb on a rack in a roasting pan. Roast for 3-3.5 hours for medium-well, or until internal temperature reaches 65°C (145°F) for medium-rare to medium. Baste occasionally with pan juices.
Glaze: In the last 30 minutes, brush lamb with 2 tbsp pomegranate molasses. Increase oven to 200°C (400°F) for final 10-15 minutes to caramelize the outside.
Rest: Remove from oven, tent loosely with foil, and rest for at least 30 minutes (up to 1 hour). This is crucial for juicy meat.
Serve: Carve against the grain. Drizzle with remaining pomegranate molasses, scatter with pomegranate seeds, fresh mint, and parsley. Serve with flatbreads, couscous, and yogurt if desired.

jamie's tip: Don't skip the resting time! The internal temperature will continue to rise and the juices will redistribute. For the crispiest exterior, remove the foil for the last 20 minutes of resting. Leftovers make incredible sandwiches with garlic yogurt and fresh herbs.

This slow roasted lamb is what I make for celebrations – Easter, Christmas, or just a Sunday when I want the house to smell incredible. The combination of garlic, rosemary, and pomegranate molasses creates a crust that's both savory and sweet, while the meat becomes so tender it falls apart. The pomegranate seeds add a burst of freshness that cuts through the richness. It's a showstopper every time.

— jamie, recipe contributor

Slow roasted lamb

ingredients

for the lamb:

for the glaze & serving:

instructions

nutrition (per serving, based on 6 servings)

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