Pomegranate-Glazed Lamb Roast
Serves 8
(1 serving = 6 to 8 ounces meat plus 2 tablespoons sauce)
Prep time: 25 minutes
Cook Time: 1 hour 35 minutes
Ingredients:
| 1 |
large garlic clove, thinly sliced, plus 2 teaspoons minced garlic |
1 |
4- to 5-pound lamb shoulder roast, trussed (ask your butcher to truss it for you) |
| 1 |
tablespoon olive oil |
2 |
teaspoons cumin |
| 2 |
teaspoons oregano |
1/2 |
teaspoon kosher salt, plus more for seasoning sauce |
| 1/4 |
teaspoon freshly ground back pepper, plus more for seasoning sauce |
1/4 |
cup pomegranate molasses or reduced pomegranate juice |
| 3 |
tablespoons honey, divided |
1 |
cup chicken broth, divided |
- Heat oven to 350ºF. Tuck sliced garlic clove into cavity of lamb and brush with olive oil. Combine cumin, oregano, salt, and pepper and rub all over lamb. Combine pomegranate molasses, 1 tablespoon honey, and minced garlic and brush on lamb.
- Place lamb in a roasting pan, cover loosely with foil, and roast for 45 minutes. Remove roast from oven, remove foil, and baste roast with pan drippings. Add 1/2 cup chicken broth to the roasting pan and return, uncovered, to oven to roast for an additional 45–50 minutes, basting occasionally, until meat thermometer inserted into the thickest portion of the roast reads 135°F. for medium rare, 145°F. for medium.
- Remove roast from oven and transfer to a cutting board, reserving juices in roasting pan. Remove juices to a bowl and skim grease from top.
- While roast is resting, remove any burnt bits from roasting pan, then add 1/2 cup chicken broth and 2 tablespoons honey to drippings. Heat roasting pan on stove top over medium heat, stirring and scraping from bottom of pan. Add the reserved pan juices and boil until liquid has thickened slightly into a sauce, 2–3 minutes. Season with additional salt and pepper to taste. Remove twine from roast and slice. Serve with sauce.
