Pomegranate Glazed Leg of Lamb

Recipe: Pomegranate Glazed Lamb

African and Middle Eastern food is a popular food trend this year due to their mouth-watering flavours and exotic spices. 

Try out this recipe for Pomegranate Glazed Leg of Lamb with mint and oregano, courtesy of Karen Barnaby.

Serves: 6
Oven temp:  300F

  • 6 cloves garlic, coarsely chopped
  • 2 tsp (10 mL)  ground cinnamon
  • 2 tsp (10 mL)  ground cumin
  • 1 Tbsp (15 mL)  dried oregano
  • 3 Tbsp (45 mL) lemon juice
  • 4 Tbsp (60 mL) extra-virgin olive oil
  • 2 tsp (10 mL) sea salt
  • 2 tsp (10 mL) freshly ground black pepper
  • 3-4 lb boneless leg of lamb
  • 3 red onions, peeled and cut into 6 wedges each

Place the garlic, cinnamon, cumin, oregano and lemon juice, olive oil, salt and pepper in a blender. Blend until smooth.

Smear the lamb with the mixture, cover and refrigerate for 24 hours or up to 2 days.

Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.

Remove lamb from the fridge 1 hr before cooking.

Heat the oven to 300°F.

Choose a baking dish that will hold the lamb comfortably. Strew the onions on the dish and place the lamb over top.

Cook for 1-1 1/2 hours until the lamb registers 130°F on an instant read thermometer.

  • 1 cup (250 mL) pomegranate molasses
  • 2 Tbsp (30 mL) honey

Mix the molasses and honey together and pour over the lamb.

Heat the broiler to 450°F.

Place the lamb 8 inches from the heat and broil until browned, basting frequently with the juices.

Remove the lamb and onions from the pan and keep warm. Pour juices into a pot and remove the fat.

Boil over high heat until thickened and reduced.

Taste and adjust seasoning.


Slice  lamb and place on a platter. Surround with the onions and pour the pomegranate sauce over the lamb.  Scatter with chopped mint and serve.

Recipe credit to Karen Barnaby