Marinated lamb……From Bill Granger in Good Living
Roast lamb is the perfect meal on a cold, winter’s night. Bill suggests using Pomegranate Molasses (see recipes below) but I suggest, if you haven’t got pomegranates or can’t be bothered, to just throw in honey mixed with lemon. Serve with Harissa couscous and yogurt and coriander.
It’s good to marinate the lamb for a couple of hours so this is probably not an after work, mid week meal but rather lovely for a Saturday night in with George Clooney..
Make the Pomegranate Molasses at least the day before.
You need for about 6 hungry types or 4 gourmands or 10 fashionistas
80ml (1/3 cup) pomegranate molasses or ¼ cup honey mixed with lemon juice
1 tbsp freshly grated ginger
2 tsp ground coriander
2 tsp ground cumin
1.5kg boneless butterflied lamb leg
• Preheat the Oven.
• Pour the wine.
• Kick of the Jimmy Choos.
• Take off the Hermes leather cuff.
• Grate the fresh ginger.
• Mix the honey with lemon so it’s still a bit sticky. Think face mask.
• Grab a bowl and mix the pomegranate molasses or Honey mix with the fresh ginger, the dry coriander and cumin.
• Tackle the lamb and baste it with the marinade, then cover and throw in the fridge to slowly soak up the divine flavours for at least 3-4 hours, preferably overnight.
• Pour another bottle of wine, grab the latest Vanity Fair and relax.
• It’s a good idea to take the lamb from fridge about half an hour before cooking.
• Preheat the oven to about 190.
• Grab the lamb and drain off the excess marinade. If only you could do that with your credit card.
• Whack the lamb on a baking tray with a bit of olive oil for moisterisation.
• Throw in the oven.
• They say for medium rare it should be cooked for 25 minutes per 500g plus 10-15 minutes.
• Please let it rest for 10 minutes covered loosely in foil.
• You should too. Rest (not be covered in foil).
• So delegate the making of the couscous to the handsome man lurking in the kitchen.
• Serve the lamb sliced thinly then drape it chicly over a bed of soft pretty couscous, then drizzle with yogurt.
• Accessorize with fresh green sprigs of coriander.
1.5 litres (6 cups) pomegranate juice
250ml (1 cup) lemon juice
220g (1 cup) caster sugar
• Place all the ingredients in an enamel saucepan over a medium heat, stirring to dissolve the sugar.
• Once the sugar has dissolved, bring to the boil, then reduce heat to low and simmer for 1.5-2 hours, or until reduced to approximately 500ml (2 cups).
• Remove from the heat and set aside to cool completely before placing in a jar. Keep refrigerated.
• Makes 2 cups.