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Dan Doherty’s leg of lamb with pomegranate and balsamic onions

  • serves 4-6
  • A little effort

Duck and Waffle chef Dan Doherty gives classic roast lamb a clever makeover.The sweetness of the roasted onions is offset by a good splash of balsamic vinegar, and pomegranate molasses is used with a touch of harissa as a glaze for the lamb.

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https://youtube.com/watch?v=wP17-TiKzXg%26hl%3Den%26fs%3D1

Ingredients

  • red onions 4 large, peeled and sliced 1cm thick
  • rosemary 2 sprigs
  • garlic 6 cloves
  • leg of lamb 1, approximately 2kg
  • olive oil
  • pomegranate molasses 2 tbsp
  • harissa 1 tsp
  • balsamic vinegar 4 tbsp
  • mint 20 leaves
  • wild garlic or butter to serve (optional)

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Lay the red onions out evenly in a roasting tray with the rosemary and garlic scattered around.

  • Step 2

    Season the lamb leg all over and sit it on top. Drizzle over 3 tbsp olive oil and roast in the oven for about 1 hour 20 minutes, if you like your lamb pink, turning the meat over halfway through. (If you are using a meat thermometer, 60C will give you pink lamb.)

  • Step 3

    Mix the pomegranate molasses and harissa together in a small bowl. Spread over the lamb after it’s had its cooking time, then put it back in the oven for 10 minutes to glaze. Take out and put on a plate to rest.

  • Step 4

    Scoop out the red onions, rosemary and garlic along with any juice from the tin, and put in a bowl. Mix in the balsamic vinegar and mint leaves, and taste for seasoning. Add another small drizzle of olive oil. Serve the lamb with the onions and wild garlic or other greens.

Nutritional Information

  • Kcals 537
  • Fat 29.7g
  • Saturates 10.3g
  • Carbs 16g
  • Fibre 3.3g
  • Protein 49.7g
  • Salt 0.3g
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