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.

Pomegranate Glazed Stuffed Leg of Lamb Roast

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 rosemary
  • 1 cup pomegranate juice
  • Stuffing
    • 1 cup dried apricots
    • 1 cup dried mission figs
    • 1 cup bread crumbs
    • 3 shallots
    • 1/2 cup mint leaves
    • 1 egg
    • 2 Tbsp heavy cream

Pulse the stuffing ingredients in a food processor

Before you get started, take the leg out of the fridge, debone it (if you bought it bone in), pat it dry all over with paper towels, and give it an hour to come to room temperature.

The stuffing is very easy to prepare. Peel the paper off of the shallots, discard the bottoms, and remove any stems from the dried figs. Now, simply throw all of the stuffing ingredients short of the bread crumbs and cream into a food processor and pulse until nice and small. Then add the bread crumbs and cream, pulse some more, and tada, stuffing!

Debone and flatten out the leg of lamb. Rub with stuffing

At this point, you want to do your best to flatten out the leg of lamb to be as level and even in thickness throughout as you can. You might have to cut a little here and there or pound a few areas out with a meat mallet, but don’t worry if its not perfect. Have the meaty side facing you and the fatty side on the bottom (so that it will be on the outside of the rolled up roast, basting the meat throughout cooking).

Once reasonably flat, spread the stuffing out all over the lamb, pressing it and distributing evenly all over.

Meanwhile, in a saucepan, reduce the pomegranate juice over medium heat for 20 minutes to get it a bit more syruppy and then remove from heat.

Roll the leg, rub with ghee, season, and strew about rosemary

Very tightly roll the leg of lamb back up, trying to keep it as tight as you can. If you have any string/twine, it would probably be a good idea to tie this shut to ensure an evenly shaped roast, but its not mandatory. Once rolled up, rub all over with oil (I used ghee, which is clarified butter) and season with salt, pepper, cardamom, and cumin. Prop this up in a roasting pan and strew about some rosemary sprigs.

Pomegranate Glazed Stuffed Leg of Lamb Roast

Roast the lamb in a 425°F oven for 20 minutes (to get a nice sear on the outside) and then drop the temperature to 350°F. Baste the roast with pomegranate juice and pan drippings roughly every 15 minutes until done cooking (which will take approximately an hour, but check the internal temperature. It should be 135°F). Once done cooking, remove from the oven and let the leg roast stand for 10 minutes before you start carving off cross-wise slices.

Pomegranate Glazed Stuffed Leg of Lamb Roast with Cous Cous

I served this with a bit of cous cous. I began by roasting some tomatoes and preserved lemons and then mixed them with chicken stock and the rest of the cous cous, studding it with parsely, mint, cashews, raisins, and almonds. Enjoy!

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11 Responses to “Pomegranate Glazed Stuffed Leg of Lamb Roast”

  1. grace Says:

    when i think of simple fillings, figs, apricots, and mint don’t come to mind. in my world, simple means breadcrumbs. or stuffing from a box. :)
    great hunk of meat, mike!

  2. Joan Nova Says:

    Mike, You do such great week in the kitchen, I wish I was a neighbor so I could be invited over for taste now and then. Fortunately, you also do great work behind the lens, so we get to taste vicariously.

  3. Joan Nova Says:

    Mike, You do such great week in the kitchen, I wish I was a neighbor so I could be invited over for taste now and then. Fortunately, you also do great work behind the lens, so we get to taste vicariously.
    Oops…forgot to say great post! Looking forward to your next one.

  4. pam Says:

    Mike, amazing as usual!

    I’m with Grace – my simple and your simple are two completely different things!

  5. aforkfulofspaghetti Says:

    Too right it looks sexy!

    I’m really going to have to try this pomegranate malarkey…

  6. Toni Says:

    I make lamb about once a year, even though I love, love, love it! Now this recipe…….you had me at the pomegranite juice. But apricot, mint and figs? Weak in the knees!!!!

    Since pomegranite juice comes in so many different varieties these days, I’m thinking that a pomegranite/berry combo might make it possible to use it for a sauce.

  7. we are never full Says:

    whoa… love the stuffing mix. love it. thinking of all the various things i could stuff it into. ok, that sounded nasty…

  8. Dining Table Dave Says:

    You cant beat a good leg of lamb! Lovely jubbly..

  9. redwooddancer Says:

    Shared this with good friend Christmas eve…we get together regularly to create good eats and this was likely the best thing we have produced so far. Thanks, Mike!

    A few substitutions worked well: didn’t have shallots so used purple onion – looked and tasted great. Used pomegranate concentrate, also known as pomegranate molasses, as common in middle eastern kitchens as catsup is in America and can be found in most international food groceries. I even found it the other day in Safeway, a plain vanilla supermarket here on the West Coast. Used the concentrate the last 30 min to avoid the burning problem you mentioned.

    The stuffing was beyond excellent, was just as quick as making it from a box and cleanup was easy since it wasn’t greasy…. For those unfortunates who think stuffing comes from a box, why bother to peruse cooking sites such as this? Don’t knock it before you try it.

    My parents always encouraged their sometimes picky eater children to taste the love found in hand-made food. The recipes on this site have it in spades! Buon appetito!

  10. Bryce Says:

    Mike!

    Big thx for this recipe mate; cooked it on Christmas Day ’11, which was a particularly special day, as my parents travelled from NZ to share it with my wife and I here in Sydney, Australia. First time my folks have ever had Christmas at my house, so a special dish was called for.

    There were some concerns about the time/effort needed to debone the big (2.7kg) leg and stuff it. I stuck to my guns and mate, everyone was gaga for it. Wonderful wonderful and yes, the stuffing is a dish in itself. Damn!!

    Pomegranate juice was not used at all, for a couple of reasons, we just basted with the pan dishes. Oh and used olive oil instead of cream in the stuffing. A1 man, A1. So nice to be able to give you some love here, after your creation gave its’ own love to our special gathering.

    Thanks and Thanks again mate,

    Bryce

  11. Thanksgiving Recipe Round-Up | 2 Cookin' Mamas Says:

    […] Pomegranate Glazed Stuffed Leg of Lamb Roast | Mike’s Table […]

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