Ingredients

Method

• 1 T olive oil
• 1 small butterflied leg of lamb (about 1 kg)
• 1 cup beef stock
• Sea salt and freshly ground black pepper
• 4 T Verlaque Persian Pomegranate
• Balsamic Reduction
• Rice, steamed with saffron and butter, for serving
• Spinach leaves, blanched, for serving

Method

Ingredients

Preheat the oven to 190°C.

Heat the oil in a large frying pan over a medium heat. Brown the lamb on both sides, then transfer to a roasting pan just large enough to hold it.

Wipe the frying pan clean, then pour in the stock. Bring to a bubble, stirring to remove any brown bits. Season the lamb and moisten all over with the pomegranate balsamic reduction.

Pour the stock around the lamb, then roast, basting once or twice, for 20 to 30 minutes, or until tender but distinctly pink.

Remove from the oven, cover with foil and leave to rest for 5 to 10 minutes.

Serve, moistened with the pan juices, with steamed saffron rice and wilted spinach on the side.

Cook’s notes: This recipe works equally well with lamb chops but roast for a shorter time – 5 to 10 minutes. For something special, top the rice with crisply fried, thinly sliced onion, or, instead of saff ron rice and wilted spinach, add shreds of spinach to hot steamed rice.

Per serving: 1849.8 kJ, 32.3 g protein, 26.1 g fat, 16.4 g carbs

TASTE’s take:

If the deboned roast you buy is rolled, simply untie and open it out.p>

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