https://www.lifestylefood.com.au/recipes/25295/pomegranate-glazed-lamb-rump

LifestyleFOOD.com.au

Renowned for its tenderness and flavour, rump is best suited for roasting, or diced for dry heat cooking methods.

Ingredients

  • 4 lamb rumps (about 160g–180g each), trimmed

  • 60ml (¼ cup) pomegranate molasses

  • 2 cloves garlic, crushed

  • 2 tbsp honey

  • 1 tsp ground cinnamon

  • 1 tsp ground cardamom

  • 2 tbsp olive oil

  • 16 baby Dutch carrots, trimmed

  • 8 large eschalots, peeled

  • 8 baby new potatoes, cut into wedges

  • 3 tsp caraway seeds

  • Wilted silverbeet, pomegranate seeds and garlic dip, to serve

Method

  • 1.

    Preheat oven or BBQ with hood to 200°C (180° fan-forced). Place molasses, garlic, honey and spices in a medium bowl and stir to combine. Add rump, season to taste and toss to coat. If time permits, marinade lamb in the fridge for 3 - 4 hours or overnight.

  • 2.

    Place oil, carrots, eschalots, potatoes and seeds in a large roasting pan. Season to taste and toss to combine. Evenly scatter vegetables over the base of the roasting pan and top with rump drained from the marinade. Roast for 20 - 25 minutes for medium or until cooked to your liking.

  • 3.

    Remove lamb from oven or BBQ and place on a resting rack. Cover loosely with foil and stand for 10 minutes before carving. Cook vegetables for a further 10 minutes or until cooked through.

  • 4.

    Divide vegetables among plates and top with sliced lamb rump. Serve with wilted

  • 5.

    Silverbeet, a dollop of garlic dip on top and scatter with pomegranate seeds.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 630kj
  • Fat Total 33g
  • Saturated Fat 12g
  • Protein 20g
  • Carbohydrate 66g
  • Sugar 37g
  • Sodium 236mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam

Notes

  • To check the lamb rump is cooked to your liking, use a meat thermometer. For medium rare, the internal temperature should be 60 - 65°C.
  • If pomegranate molasses is not available, substitute with maple syrup, golden syrup or cranberry syrup.

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings