Christmas lamb gets a welcome update with this recipe served with baharat and pomegranate.
INGREDIENTS
500 gm Greek-style yoghurt
15 gm ground baharat (see note)
4 garlic cloves, finely grated
Finely grated zest of 2 lemons
1 cup (loosely packed) coriander leaves, finely chopped
3 kg easy-carve leg of lamb, French trimmed (see note)
2 tbsp pomegranate molasses, plus extra for drizzling
Pomegranate arils and chopped flat-leaf parsley, to serve
METHOD
- To marinate lamb, place yoghurt, baharat, garlic, zest and coriander in a food processor; season to taste and process until combined. Place lamb in a large non-reactive bowl and coat with half of the marinade; cover and refrigerate overnight. Stir molasses through remaining marinade, cover and refrigerate. Bring lamb to room temperature when ready to cook.
- Preheat a barbecue with a hood to 160˚C. Place a wire rack in a large deep-sided roasting pan. Pour in enough water to just touch the underside of rack. Place lamb on rack, cover with a layer of baking paper, seal tightly with foil, then roast with barbecue hood closed until lamb is cooked (3 hours). Remove covering, increase heat to 200°C. and roast until lamb has browned (25-30 minutes). Remove from barbecue. Loosely cover with foil to rest (20-30 minutes).
- To serve, place lamb on a large serving platter, spoon over 2 tbsp remaining marinade, drizzle with extra molasses and scatter with pomegranate arils and parsley. Serve with remaining marinade on the side.
