- 800 g leg of lamb
- For the shallot, anchovy and pomegranate dressing:
- 5 shallots, coarsely diced
- 2 cloves garlic, crushed
- 2 sprigs rosemary
- 1/3 cup olive oil
- 2 T honey
- 2 T balsamic vinegar
- 60 g caper berries, diced
- 6 anchovy fillets, chopped
- 2 t flat-leaf parsley, chopped
- 2 T pomegranate rubies
Cook the lamb according to the package instructions or follow our instructions for roasting a leg of lamb. Serve drizzled with the shallot, anchovy and pomegranate dressing.
To make the shallot, anchovy and pomegranate dressing, gently fry the shallots, garlic and rosemary in the olive oil in a pan over a low heat until pale golden.
Add the honey and balsamic vinegar and reduce by two thirds. Fold in the caper berries and anchovies and fry for a further five minutes.
Remove from the heat and fold in the parsley and pomegranate rubies.
Serve with golden roast potatoes , roast onion flowers and a endive, fennel, celery and blue cheese salad