Slow-roasted leg of lamb gets not only a deep, rich color from the pomegranate molasses but also plenty of sour accents and fruit flavor—from both the molasses and the pomegranate juice—that counteract the meat’s richness. Remember to take the meat out of the refrigerator 45 minutes to 1 hour before roasting, to ensure even cooking.
Pomegranate-Roasted Leg of Lamb
- 1 medium onion, halved and sliced lengthwise
- 4 medium red beets, peeled and cut into 1-inch wedges
- 6 garlic cloves, unpeeled
- 1 tablespoon (6 grams) ground cardamom
- 1 tablespoon (6 grams) ground coriander
- 1 tablespoon (7 grams) ground cumin
- 1 tablespoon (16 grams) fine sea salt
- 1 tablespoon (7 grams) Urfa chile
- 1 whole (6 to 7 pounds) bone-in leg of lamb
- 2 tablespoons pomegranate molasses
- 1 quart pomegranate juice
- Preheat the oven to 375°F.
- In the bottom of a large roasting pan, spread the onion, beets, and garlic in a single layer.
- In a small bowl, stir together the cardamom, coriander, cumin, salt, and Urfa chile. Rub the lamb all over with the pomegranate molasses, then with the spice mixture. Place the lamb on top of the bed of vegetables and pour the pomegranate juice over the vegetables (avoiding the lamb so as not to rinse off the seasoning). Roast for 1 hour.
- Reduce the oven temperature to 325°F, pour 2 cups water over only the vegetables, and baste the lamb. Continuing roasting until the lamb is completely tender, about 4 more hours, basting every hour. To test, grip the leg bone and twist it. If the bone is exposed and twists easily (as if you were removing the bone), the roast is ready.
- Remove from the oven and let the lamb rest for 15 minutes before carving. Serve warm.