Summer calls for barbecues! Courtesy of Zerella Fresh, try this delicious BBQ pomegranate roast lamb for a twist on the traditional barbecue.
The pomegranate molasses in the marinade adds a fabulous piquancy to cut through the richness of the lamb and balances the spiciness of the harissa, resulting in a wonderfully flavoursome meal.
Preparation time: 20 minutes + marinating and resting time
Cooking time: 40 minutes
Serves: 6-8
INGREDIENTS
- 1.5kg butterflied leg lamb
- 1/3 cup rose harissa
- 100ml pomegranate molasses
- 2 cloves garlic
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 kg Spud Lite potatoes, quartered
- 1 large eggplant, cut into chunks similar size to potatoes
- 1 red capsicum, deseeded and cut into chunks
- 400g tin chickpeas, drained and rinsed
- ½ cup pomegranate seeds
- 1 cup baby rocket
- ¼ cup mint leaves, roughly chopped
- ¼ cup coriander leaves, roughly chopped
- Salt flakes and freshly ground black pepper
Yogurt sauce
- 2/3 cup Greek style yogurt
- ½ clove garlic, crushed
- 2 teaspoons lemon juice
- ½ lemon zest
- 2 teaspoons dried mint
- Salt flakes and ground black pepper
METHOD
- For the marinade, combine harissa, pomegranate molasses, garlic, lemon juice and olive oil together, whisking to combine.
- Place lamb in a non-metallic dish with the marinade and refrigerate for at least 4 hours, preferably overnight.
- For the yogurt sauce, place yogurt, garlic, juice, zest, mint, salt and pepper together in a bowl, stirring to combine. Cover and refrigerate until required.
- Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.
- For the roast vegetables, combine potatoes, eggplant, red capsicum, chickpeas together in a large pan.
- Drain marinade from lamb and allow lamb to come up to room temperature.
- Pour marinade over vegetables, tossing until well coated.
- Divide between prepared trays and cook in preheated oven for 20 minutes, before swapping trays between top and middle shelf. Cook for a further 20 minutes or until vegetables are golden. Remove from oven.
- Meanwhile for the lamb, heat a barbecue with a cover (i.e. Weber) on high. Place lamb on hot barbecue grill, cover and cook for six minutes on each side.
- Remove lamb from barbecue, place on top of roasting vegetables on middle shelf for final 15 minutes of cooking or until lamb is cooked to your liking.
- Remove from oven, place lamb on a platter, cover with foil and rest for 10 minutes before slicing.
- To serve, combine roasted vegetables with pomegranate seeds, baby rocket, mint and coriander, tossing to combine. Place lamb on a platter with roast vegetable salad and yogurt sauce to accompany.
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