Pomegranate-Glazed Lamb with Carrots and Parsnips

Pomegranate-Glazed Lamb with Carrots and Parsnips

Last week Lyn went shopping for a few things on her own and there were a few impulse buys. We all do that I did it yesterday and ended up with American Chop Suey nice comfort food for a snowy day. Anyway she got a 4 lb. boneless leg of lamb. I used 1 lb to make ground lamb last weekend for Gyros. Today we made this roast and it was well worth the impulse buy well worth it.

Ingredients

Glaze

  • 1 1/2 cup Pomegranate juice
  • 3 tablespoon Sugar
  • 1 teaspoon Black pepper, freshly ground
  • 1/4 teaspoon Red pepper flakes
  • 1/8 teaspoon Cinnamon, ground

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Veggies

  • 4 whole carrots, peeled
  • 1 1/2 cups large parsnips, peeled and thinly sliced – STEVE NOTE I did not have parsnip so I used potatoes
  • 1/3 cup Water

Lamb

  • 3 lb Boneless leg of lamb, trimmed of excess fat
  • 2 teaspoon Minced garlic
  • 1 teaspoon Kosher salt
  • 2 teaspoon Cumin seeds – STEVE NOTE I did not have used ground Cumin
  • 1 tablespoon Unsalted butter
  • 2 tablespoon Chopped fresh mint

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How:

Look for a mini boneless leg of lamb roast that weighs approximately 3 lb. These small roasts sometimes come prepacked in netting. For a leaner, cleaner tasting lamb we like to trim the fat off the surface. This requires removing the netting, trimming the fat, and retying your roast. The extra work is definitely worth it.

1. Adjust oven rack to middle position and preheat oven to 350 degrees.

2. Combine pomegranate juice, sugar, 1/2 tsp. of the black pepper, red pepper flakes, and cinnamon in a medium saucepan and bring to a boil over high heat.

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Reduce heat to medium-high and simmer until mixture is thick and syrupy and reduced to about 1/3 cup, about 20 to 25 minutes.

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3. Cut carrots and parsnips in half lengthwise and then cut into 3-inch pieces. Place in a microwave-safe bowl with water. Cover with plastic wrap and microwave for 2 minutes. Remove plastic wrap and toss vegetables with 2 Tbsp. of the pomegranate glaze.

4. Place lamb in the center of a large baking dish or roasting pan. Rub garlic into roast. Season with 1/2 tsp. of the salt, remaining 1/2 tsp. black pepper, and cumin seeds. Brush the top and sides of lamb liberally with pomegranate glaze. Distribute vegetables and their liquid around the roast. STEVE NOTE – I rubbed the roast with garlic and the spices wrapped in plastic wrap and set in refrigerator for a few hours. Took out and let get to room temperature.

5. Roast for 40 minutes, stirring vegetables once or twice, until meat is cooked to about 115 degrees. Brush roast with any remaining glaze (if it has thickened, microwave for 15 seconds). Increase oven temperature to 500 degrees. Cook until meat begins to brown in spots and the temperature reaches about 125 degrees for medium-rare, 140 degrees for medium, and 160 degrees for well done, according to your preference (about 10 to 20 minutes).

6. If you prefer your lamb more well done and it begins to overbrown, lower heat to 475 degrees and cover meat loosely with foil.

7. Transfer lamb to cutting board, tent with foil and let rest for 15 minutes. Meanwhile, spread vegetables evenly over baking dish and return to oven to bake until all the juices have evaporated and vegetables have begun to caramelize, about 4 to 5 minutes; watch that they don’t burn. Remove baking dish from oven and stir butter and mint into the vegetables.

8. Remove strings and use a sharp knife to cut lamb into thin slices. Transfer vegetables and lamb to platter and serve warm.

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Source: Hannaford fresh Magazine, September – October 2008
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Leftover Lamb Flatbread Pizza drizzled with Pomegranate Molasses

Leftover Lamb Flatbread Pizza drizzled with Pomegranate Molasses

We had cooked a leg of lamb and frozen the leftovers. I took out of freezer for one of our weekday meals and when I opened the frig and saw it staring at me my gut started to say what do I have in here to make an interesting meal. Leftover spaghetti sauce (Lyn secret recipe), Tandoori NAAN All natural flat bread, feta cheese, pine nuts, scallions, fresh oregano, cherry tomatoes, pomegranate molasses . Note: The cherry tomatoes not in the frig of course but always on the counter, just started had the first two from the patio mmmmmmm nothing better. Ok inventory taken now what I asked myself looking at the clock Lyn would return soon from work she has the 50 mile commute and I have the 3.2 mile commute she does not get how difficult it can be stuck behind a school bus as opposed to 1-2 hours of stop and go traffic. Anyway… sauce on stove with minced lamb and some chopped fresh oregano added, brought to bubble and then turned off. Meanwhile I sliced scallion whites and greens, quartered the cherry tomatoes, slightly roasted a handful of pine nuts, crumbled the feta, and preheated oven to 400. I spread the sauce over the flat bread top with the other ingredients then drizzle with pomegranate molasses and into to oven for about 10 minutes or until I thought looked done.

The unique sweet taste of the molasses was a perfect complement.

Turned out great hot or cold.

Sorry I do not have any measurements I kind of went into auto mode isn’t that what leftover meals are all about?

Scallions are most commonly referred to as green onions in the United States. They are a variety of young onions with a long, thin white base that has not yet developed into a bulb and long straight green stalks that look like giant chives. Both the white base and the green stalks are commonly eaten. (about.com)

The pomegranate is a focal symbol in the legend and lore of many different cultures. Some hold that it was the pomegranate which was the fruit of temptation (remember the Punic apple?) leading to the expulsion of Adam and Eve from the garden of Eden in the Bible.
With its abundance of seeds, the fruit has long been a symbol of fertility, bounty, and eternal life, particularly to those of the Jewish faith. Many paintings of the Madonna Virgin and Child prominently display a pomegranate. Ancient Egyptians were buried with pomegranates in hope of rebirth.
The Hittite god of agriculture is said to have blessed followers with grapes, wheat, and pomegranates. The seeds were sugared and served to guests at Chinese weddings. When it was time to consumate the marriage, pomegranates were thrown on the floor of the bedchamber to encourage a happy and fruitful union.
Berber women used pomegranates to predict the amount of their offspring by drawing a circle on the ground and dropping a ripe pomegranate in the center. The amount of seeds expelled outside the ring allegedly prophesied the number of her future children.
Mohammed believed pomegranates purged the spirits of envy and hatred from the body and urged all his followers to eat goodly amounts.
When Persephone was held captive in Hades, the Greek goddess of spring and fruit swore she would not partake of food until her release. However, she could not resist the tempting pomegranate, consuming nearly the entire fruit before halting herself and leaving only six seeds uneaten. It is from this story that believers think our yearly cycle of six months of growth and harvest followed by six months of winter is derived. (about.com)