Roast Lamb with Pomegranate Glaze - Low FODMAP & perfect for Christmas

Take your roast lamb to the next level for a special family get-together or for your Christmas Family Feast!!! This recipe is super easy and will be sure to impress!
It will work better if you can let your meat marinate in the fridge overnight, but if you don’t have time... just throw it all in and give it as much time as possible. If you’ve got all day to cook it nice & slow, then I would recommend getting a bone-in lamb shoulder roast, but if you don’t have time for a slow cook the lamb leg will cook faster for you. Lamb is one of my favourite proteins and I always used to call it a “proper dinner” when mum used to cook it for us as kids. So this would be a super proper dinner... perfect for Christmas!

INGREDIENTS

• 2 x 4kg lamb legs for a faster cook or lamb shoulders for a slower cook
• 1/2 cup (125ml) olive oil
• 1 tbs dried oregano
• 3 garlic bulbs* (use garlic infused oil for Low FODMAP)
• 3 small pomegranates
• 1 cup (250ml) pomegranate molasses
• 1 tbs sumac
• 12 Asian (red) eschalots, peeled

METHOD

• 1.
  Using a sharp knife, score the top of the lamb legs at 1cm intervals. Combine 2 tbs oil, oregano and 1 tsp each salt flakes and freshly ground black pepper in a bowl. Rub oregano mixture over lamb and set aside for 1 hour to come to room temperature.
  
• 2.
  Preheat the oven to 200°C.
  
• 3.
  Place garlic bulbs on a piece of foil, drizzle with 2 tbs oil and wrap to enclose.
  
• 4.
  To tear pomegranates, make a small cut in each with a sharp knife and tear apart from the cut. Juice half a pomegranate and place in a bowl with pomegranate molasses and sumac. Set aside with remaining pomegranate until needed.
  
• 5.
  Heat remaining 45ml oil in large, flameproof, heavy-based roasting pan and, working with 1 lamb leg at a time, cook, turning, for 10 minutes or until brown all over. Set aside and repeat with remaining leg.
  
• 6.
  Return both legs to roasting pan and top with eschalots. Add garlic and roast for 45 minutes. Remove lamb from oven and pour over pomegranate mixture. Add remaining pomegranate halves to pan, return to oven and roast for a further 30 minutes or until garlic is soft and a meat thermometer inserted into the centre of a leg reaches 54°C for medium-rare.
  
• 7.
  Rest lamb, loosely covered with foil, for 10 minutes, then serve with roasted eschalots, pomegranates and garlic.
  

https://www.delicious.com.au/recipes/roast-lamb-pomegranate-glaze/4WjFhnMV?r=recipes/collections/66lambrecipestomakethischristmas