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1) Pre-heat the oven to 180/350F/ Gas mark 4.
2) Using the point of a sharp knife, score the top of the lamb with diagonal criss-cross lines.
3) Peel and slice 2 of the garlic cloves. Make slits in the lamb along the scored lines and press the garlic into them. Place the lamb into a deep roasting tin. Sprinkle with the juice of half a lemon and season well. Pour over the red wine and pomegranate juice.
4) Cover with foil and bake for 2 1/2 hours.
5) Roughly chop the potatoes and place in a saucepan of boiling water. Simmer for 5 minutes. Drain and place in a separate roasting tin. Drizzle with the olive oil and toss together.
6) Scatter over the remaining whole garlic cloves, sprigs of herbs, juice from the remaining 1 ½ lemons and season well. Add the chicken stock, adding more if required.
7) Roast the potatoes for approximately 40 minutes or until golden.
8) When the lamb is cooked remove from the oven and leave to rest for 10 minutes before serving. Carve into thick slices.
To serve the stylish way: Sit several slices of lamb on a warmed plate with the lemon potatoes. Garnish with sprigs of thyme and a spoonful of pomegranate seeds.
cook: Main course
Glazed Lamb with Lemon Potatoes
Cooking for Rosh Hashanah requires a menu that is easy to serve and will be enjoyed by the whole family. Nothing too spicy, time consuming or using too many saucepans is on the menu! This dish tastes as delicious as it looks.
I thought long and hard about this recipe so that we could capture the essence of Rosh Hashanah in this celebration meal. The lamb is cooked in red wine and pomegranate juice ensuring the meat is both tasty and succulent. Cooking the lamb covered prevents the meat drying out. The pomegranate juice provides a wonderful glaze over the meat and the lemon potatoes contrast well with the sweetness of the lamb.
Preparation Time: 25 minutes Cooking Time: 2 1/2 hours
Serves: 10 people
3 kg shoulder of lamb
10 cloves of garlic – peel and slice
300ml pomegranate juice
200ml red wine
2 kg floury potatoes – Maris Piper – scrubbed but not peeled
300ml chicken stock
6 sprigs each fresh thyme and oregano
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Garnish: Sprigs of Thyme
3 pomegranates – seeds removed.