Sliced, arranged on a platter and scattered with pomegranate jewels, this simple-to-serve lamb joint looks gorgeously impressive. Get a butcher to butterfly the meat for you, for maximum ease.
Our Easterlamb recipe this year has a Moroccan twist to it!
Cooking Notes: Plus overnight marinating and resting
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Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
603
Ingredients
For the lamb
25g
tomato purée
2Tbsp.
Greek yogurt
1tsp.
ground cinnamon
1Tbsp.
ground cumin
1Tbsp.
ground coriander
1/2tsp.
chilli powder
4
garlic cloves, crushed
Finely grated zest and juice 1 lemon
2
.5kg (whole bone-in weight) lamb leg, butterflied
40g
pomegranate seeds
15g
flaked almonds
For the chermoula dressing
2tsp.
whole cumin seeds
2tsp.
whole coriander seeds
30g
each coriander and parsley
4Tbsp.
olive oil
Finely grated zest and juice 1 lemon
Directions
Step 1For the lamb, in a small bowl mix the tomato purée, yogurt, spices, garlic, lemon zest and juice and some seasoning. Put the lamb in a large roasting tin or ovenproof dish and rub the marinade over both sides. Arrange skin-side up, cover with clingfilm and leave to marinate in the fridge for at least 2hr (or overnight).
Step 2Preheat grill to high. Uncover lamb and grill for 5min, until lightly golden. Remove lamb and preheat oven to 200°C (180°C fan) mark 6. Roast lamb for about 30min for pink meat (this may take a little longer if parts of your lamb are very thick). A meat thermometer should reach 60°C when inserted into the thickest part. Cover with foil and leave to rest for 20-30min.
Step 3Meanwhile, make the chermoula dressing. Heat a small frying pan over low-medium heat and fry the cumin and coriander seeds for 1-2min, until fragrant. Empty into the small bowl of a food processor and add the remaining dressing ingredients and some seasoning.
Step 4Whizz until finely chopped with a loose consistency, adding a little water if needed.
Step 5Slice the rested lamb and arrange on a platter. Drizzle over some of the juices from the roasting tin and scatter over the pomegranate seeds and flaked almonds. Serve with the chermoula dressing.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
