Spiced Lamb Leg with Burghul Pomegranate

Spiced Lamb Leg with Burghul Pomegranate

Posted 2014-09-29 by Natasha Stewartfollow
This bright and colourful dish is delicious on its own, but also makes the perfect main dish in a larger banquet. The pomegranate seeds are essential to give the dish that fresh burst of flavour every time you bite into one.

Preparation Time: 1 hour
Cooking Time: 35 minutes
Makes: 4-6 servings

1kg butterflied leg of lamb
2 garlic colves
1/2 cup chopped coriander

For Marinade
1/2 bunch fresh parsley
2 tsp ground cumin
2 tsp sweet paprika
2tsp ground black pepper
1 1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp turmeric
5 garlic cloves, finely chopped
1/4 cup olive oil
1/4 cup lemon juice

For Burghul
1 cup of dried burghul
1 cucumber
1/2 bunch fresh parsely
Punnet of cherry tomatoes

To Serve
1 pomegranate
Greek yoghurt
Ground cumin

  • Finely chop your coriander and parsley. Slice garlic into slivers.

  • Make cuts into the lamb about 1cm deep. Dip your garlic into the coriander and then stuff the holes with the slivers.

  • Then make your marinade. Add the left over coriander and your chopped parsley. Add all the remaining marinade ingredients, and mix together so that it forms a paste.

  • Rub the paste all over your lamb, then cover and put in the fridge for at least 3 hours. It's a good idea to wear gloves so that your hands don't get stained.

  • Preheat the oven to 180ยบ.

  • Place the burghal in a bowl and cover with boiling water. Cover and leave for about 30 minutes.

  • Chop tomatoes, cucumber, and remaining parsley.

  • Place the lamb in a preheated oven for around 35 minutes.

  • Remove the lamb, cover with aluminium foil and let rest for about 15 minutes.

  • Fluff up the burghul with a fork and mix with the cucumber, tomato, and parsley and a little bit of extra olive oil.

  • Spread the burghul over a large platter.

  • Once the meat has rested, slice it up and place on top of the burghul. Drizzle the lamb with yoghurt and sprinkle with pomegranate seeds and some cumin.

  • Serve and enjoy.

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