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Persian Roast Lamb Recipe and Video

Persian Roast Lamb recipe. Super easy and extremely delicious with pomegranate molasses. Perfect for Nowruz, Easter and Christmas.
4.99 from 260 votes
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Course: Main Course
Cuisine: British/Persian Fusion
Keyword: christmas lamb, easter lamb recipe, easter lamb roast, nowruz lamb recipe, persian lamb recipe, persian leg of lamb, persian roast lamb, pomegranate molasses lamb
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 8 (6-8)
Calories: 311kcal
Author: Azlin Bloor

Equipment

  • 1 pestle and mortar for crushing saffron
  • 1 large knife
  • 1 small knife
  • 1 bowl for marinade
  • 1 large roasting pan
  • Oven
  • aluminium foil

Ingredients

  • 1 leg or shoulder of lamb weighing about 1.5-2kg (3.5-4.5 lb)
  • 1 large onion sliced in rings
  • 250 ml chicken or vegetable stock or water

Marinade

  • 5 cloves garlic finely chopped or crushed
  • 4 Tbsp pomegranate molasses
  • 2 Tbsp honey
  • 1 Tbsp EV olive oil
  • juice of 1 lemon
  • 2 Tbsp liquid saffron (made with a pinch of saffron + 2 Tbsp hot water, see below)
  • 1 Tbsp ground cumin
  • 1 tsp turmeric
  • 2-2½ tsp salt depending on the size of the lamb
  • 1 tsp ground black pepper
  • 2 strip of fresh rosemary leaves only and either pounded or finely chopped

Liquid Saffron

  • 1 pinch saffron
  • 1 small pinch salt
  • 2 Tbsp hot water

Instructions

Liquid Saffron

  • Tip your saffron into a mortar, along with a small pinch of salt. Crush the saffron with the pestle, going round and round.
    1 pinch saffron , 1 small pinch salt
  • Add the hot water and leave to soak while you get everything else ready (onions, garlic, get the spices ready, slice the lemon, etc).
    2 Tbsp hot water

The Marinade

  • Mix the marinade ingredients together and set aside.
    5 cloves garlic, 4 Tbsp pomegranate molasses, 2 Tbsp honey, 1 Tbsp EV olive oil, juice of 1 lemon, 2 Tbsp liquid saffron, 1 Tbsp ground cumin, 1 tsp turmeric, 1 tsp ground black pepper, 2 strip of fresh rosemary, 2-2½ tsp salt

Marinate the Lamb

  • Preheat the the oven to 180˚C (350˚F / 160°C Fan).
    If you're leaving the lamb to marinate, do this later.
  • Taking a small, sharp knife, make half a dozen slashes straight down into the lamb, especially around the thicker parts.
    1 leg or shoulder of lamb
  • Rub the marinade all over the lamb, pushing down into the cuts and into the meat folds.
    If you have time, leave the lamb to marinate a minimum of 2 hours, overnight is great and will also save you time the next day.

Roast the Lamb

  • Line your chosen baking dish with the sliced onions.
    1 large onion
  • Sit the lamb on the onions.
  • Pour your chosen stock or water in, making sure to pour it on the onions and not the lamb.
    250 ml chicken or vegetable stock or water
  • Cover with a foil and roast for 1 hour by which time your lamb will be almost done.
  • Take the cover off and roast for another 30-60 minutes, depending on how well done you like your meat. 30 minutes will give you meat still bordering on the pink, a little like the images here. 60 minutes will give you well done.
  • When the lamb is done, you'll have a delicious bit of sauce/gravy that you can serve separately. Just get rid of excessive fat from it first, if you like, but I don't bother.
    Leave to rest for 20 minutes, covered, in a warm place. Serve as suggested in the article above.

Nutrition

Calories: 311kcal | Carbohydrates: 15g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 161mg | Potassium: 596mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 4mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
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