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Chef John’s Roasted Leg of Lamb with Pomegranate Molasses and Herbs Recipe

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4.3 from 14 reviews

Chef John’s Roasted Leg of Lamb is a classic and flavorful Easter centerpiece, featuring a marinated boneless leg of lamb infused with pomegranate molasses, garlic, rosemary, and warm spices. The lamb is marinated overnight to develop rich flavors, then slow-roasted to a tender, slightly pink finish, making it an impressive yet user-friendly dish for special occasions.

Ingredients

Marinade

  • ¼ cup pomegranate molasses
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon dried mint
  • 1 teaspoon ground cumin

Main

  • 1 (5 pound) boneless leg of lamb, butterflied
  • Kitchen twine
  • Salt to taste
  • 1 tablespoon pomegranate molasses, or as needed (for brushing after roasting)

Instructions

  1. Make the Marinade: In a bowl, stir together ¼ cup pomegranate molasses, minced garlic, chopped rosemary, kosher salt, black pepper, Aleppo pepper, dried mint, and ground cumin until well combined. Set aside the marinade.
  2. Prepare the Lamb: Lay the butterflied leg of lamb, fatty-side up, on a clean work surface. Cut two deep slashes into each fleshy end of the meat. Flip the lamb over and make 10 to 20 shallow slashes across the surface of the fat to help the marinade penetrate.
  3. Marinate the Lamb: Spread about three-quarters of the pomegranate molasses marinade evenly over the flesh side of the lamb. Fold the meat back together and place it into a large bowl. Spread the remaining marinade over the fatty side of the lamb. Cover the bowl tightly with plastic wrap and refrigerate for 8 hours to overnight to allow flavors to develop.
  4. Preheat Oven and Prepare for Roasting: Remove the lamb from the refrigerator about 30 minutes before roasting. Preheat your oven to 350°F (175°C). Place a roasting rack inside a roasting pan and pour water into the bottom of the pan to keep the meat moist during roasting.
  5. Prepare the Lamb for Roasting: Remove the lamb from the marinade and discard any excess marinade. Place the lamb fatty-side up on a clean work surface. Using kitchen twine, tie the center of the lamb securely to cinch the roast together, then add four more ties evenly spaced along the length of the roast for even cooking.
  6. Season and Roast: Lightly season the lamb with additional salt to taste. Place the tied lamb on the roasting rack in the pan. Roast in the preheated oven for about 1 hour and 45 minutes, until the internal temperature reaches at least 135°F (57°C) for medium-rare with a slight pink center.
  7. Rest and Finish: Remove the lamb from the oven and let it rest for 15 minutes to allow the juices to redistribute. Transfer the lamb to a serving plate and brush the top with the remaining 1 tablespoon of pomegranate molasses for added glaze and flavor before serving.

Notes

  • You can substitute red pepper flakes if Aleppo pepper is unavailable.
  • The nutrition information includes all marinade ingredients, but the actual consumed portion of marinade may be less.
  • For food safety, USDA recommends cooking lamb to at least 145°F (63°C), so adjust cooking time as preferred.
  • Butterflying the leg of lamb helps the marinade penetrate better and reduces cooking time.

Find it online: https://lauracooks.com/chef-johns-roasted-leg-of-lamb-with-pomegranate-molasses-and-herbs-recipe/