Griddled leg of lamb with pomegranate molasses

  • Preparation Time10 mins
  • Cooking Time60 mins
  • Serves6
  • DifficultyMedium
1-1 1/2 kg boneless leg of lamb, rolled and tied
Salt and freshly ground pepper, as needed
125ml pomegranate syrup or molasses, plus extra for serving, store-bought or recipe follows

For the pomegranate syrup or molasses

1L pomegranate juice
100g caster sugar
15ml freshly squeezed lemon juice
1) Preheat the grill to 190 degrees C. Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes. Brush with the molasses again. Turn 1/4 turn and cook for another 15 minutes.

2) Complete the brushing and turning procedure 2 more times for a total cooking time of approximately 1 hour or until the lamb reaches an internal temperature of 54 degrees C.

3) Remove from the heat and allow to rest 10 minutes before slicing and serving. Serve with additional molasses if desired.

For the pomegranate syrup or molasses:

1) Place the pomegranate juice, sugar and lemon juice in a nonreactive saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 375 ml, approximately 50 minutes. It should be the consistency of syrup.

2) Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

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