Pomegranate Easter Lamb

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Our delicious, sweet-savory recipe for slow-roasted, tender leg of lamb features a pomegranate molasses and walnut rub accented with aromatic coriander, garlic, paprika and lemon.

Serves: 6-8
Difficulty: intermediate
Active prep time: 25 min
Cook time: 75-90 min
Special tools: kitchen twine, meat thermometer, food processor, large oven-proof skillet (preferably not cast iron or non-stick)
Can make 1 day ahead: walnut paste and pomegranate salad dressing


1/2 bunch cilantro
1/2 jalapeño, seeded, roughly chopped
3 garlic cloves, peeled
1 T Hungarian paprika
1/2 t turmeric
2 t ground coriander1 c walnuts
1/4 c Carlo pomegranate molasses
2 T extra virgin olive oil
1/2 lemon, juiced
3/4 t salt, plus more for seasoning
1/2 t pepper, plus more for seasoning
1 boneless center-cut leg of lamb roast, approx. 4 lb
2 t peanut oil or vegetable oil
1 c chicken broth


Preheat oven to 300 degrees, with rack in center. Set aside lamb, peanut oil and chicken broth. Add all remaining ingredients to food processor bowl and work into a coarse paste. The mixture will be thick and have some rough texture.

Untie lamb and sprinkle all sides with salt and pepper. Lay flat, inner side up and spread about 2/3 of the paste inside. Roll roast back together and tie firmly with twine, into an even log.

Over high heat, add peanut oil to a large, oven-proof skillet. When it begins to smoke, add lamb and sear undisturbed for 3 min; repeat until all sides are browned. Turn off heat, spread remaining paste over lamb, then roast in the oven 75-90 min, or until the center of the leg reaches 130 degrees for medium doneness.

Place lamb onto cutting board. Tent with foil and rest 15 min. Return skillet to stove, add chicken broth and cook on medium-high until sauce reduces and thickens. Taste sauce and adjust seasonings, if needed. Remove twine, slice lamb across the grain approx. 1/4″ thick.