Pomegranate Glazed Stuffed Leg of Lamb Roast
I love roasts–there’s something homey and comforting but classy about a nice roast. Plus, you get a bunch of food with minimal effort! I especially love roasting a leg of lamb–its simple and an opportunity to really appreciate what lamb has to offer as far as texture and flavor. This is one such dish that really lets you appreciate the unique flavor of lamb.
For this version, I made a simple fig, apricot, and mint stuffing, rolling the leg roast tightly around it. Then, after giving the leg a good sear, the roast is basted with pomegranate juice to yield a delicious, tacky glaze. The tartness of the glaze is a great foil to the surprisingly complex, sweet stuffing. Plus, it just looks plain sexy.
The only downer was that the drippings from the roast weren’t suitable for sauce-making (the pomegranate juice takes on a burnt taste).
- ~4.5 lb boned leg of lamb
- salt
- pepper
- ground cardamom
- ground cumin
- high smoke point oil (I used ghee)
- few sprigs of
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