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  1. Inspiring food service recipes for New Zealand

Roast Lamb with Pomegranate Glaze, Cannellini and Spinach Salad

Roast Lamb with Pomegranate Glaze, Cannellini and Spinach Salad – Recipe

The sweet and tangy marinade works brilliantly to cut through the richness of the lamb. This Middle Eastern-style roast lamb is perfect for any occasion.

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Ingredients per serve

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What you need

The sweet and tangy marinade works brilliantly to cut through the richness of the lamb. This Middle Eastern-style roast lamb is perfect for any occasion.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Lamb

    • Pat-dry the lamb with a paper towel. Using a sharp knife, score on the top side.
    • In a small bowl, combine the olive oil, dried oregano, sumac, and half the pomegranate juice. Reserve the seeds. Rub the mix over the lamb, then season.
    • Line a roasting pan with aluminium foil. Place the lamb, fat side up, on a rack in the prepared roasting pan.
    • Place the lamb into the oven and roast at 180°C until it reaches an internal temperature of 58°C for medium doneness, about 90–105 minutes.
    • Rest for 15 minutes before slicing.

  3. Roasted Garlic and Eschalots

    • Drizzle the prepared garlic bulb halves and peeled eschalots in oil, then wrap in foil. Place on a separate baking tray, drizzle with oil, season with salt and pepper. Roast for 30 minutes or until garlic has softened.

  4. Pomegranate Glaze

    • Mix the remaining pomegranate juice, pomegranate molasses, and KNORR Thai Sweet Chilli Jam in a saucepan. Add KNORR Jus and 500 ml water, whisking to combine over high heat until boiling. Reduce heat and continue to whisk until thickened.

  5. Salad

    • Deep fry the kale leaves until crispy. Remove from oil and drain on a paper towel.
    • In a separate bowl, combine the minced garlic, cannellini beans, and fried kale. Sprinkle with extra sumac and season with salt and pepper. Toss to combine.
    • In a small bowl, mix the extra pomegranate molasses and extra virgin olive oil to form a dressing. Drizzle over the prepared salad.

  6. To Serve

    • Serve the roast lamb sliced, with roasted garlic and cannellini spinach salad on the side. Garnish with reserved pomegranate seeds.
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