Lamb Leg with Pomegranates

Ingredients

• 1.5 kg Lamb leg (1 lamb leg)
• 2 tsp sumac
• 1 tsp ground cumin
• Salt
• 1 tbsp oil
• 125 g clarified butter
• 2 ripe pomegranates

Instructions

1. 1.

   Clean the lamb leg and trim off the outer skin. Mix sumac, cumin, salt, and oil into a paste and rub it all over the leg.

2. 2.

   Heat the clarified butter in a roasting pan. Sear the lamb leg on all sides until browned.

3. 3.

   Roast the leg on the second rack from the bottom at 225 °C (gas 4, fan‑oven 200 °C) for 1.5 hours. If needed, add water occasionally.

4. 4.

   While the leg roasts, cut each pomegranate into quarters, remove the quarter, and break the pomegranates into pieces. Use a fork to separate the seeds from the shell.

5. 5.

   Remove the lamb leg from the pan and slice it. Arrange the pomegranate seeds on the slices and serve with extra roasting jus.