1 3 – 4 lbs leg of lamb (butterfly cut so you can stuff it)
1 tbsp olive oil
4 cloves of garlic (2 minced and two sliced)
2 tbsps minced ginger
2 onions
2 carrots
2 stalks of celery
3 tsps cumin
1 tablespoon coriander
6 – 8 cardamom pod seeds, bruised
1 lemon, juiced
9 oz prunes, chopped
½ cup walnuts
½ cup goats milk greek yogurt
½ cup pomegranate molasses
Preheat oven to 400 degrees.
In frying pan, add olive oil, and one chopped onion. Cook until begins to brown. Add ginger and garlic and cook for another minute, stirring. Add cumin, coriander and cardamom. Cook gently for another minute or 2. Remove from heat and add lemon juice, prunes and walnuts.
Spoon the stuffing on the open leg of lamb. Roll and tie with string.
With a paring knife, make several holes in the outside of the lamb and inside the garlic slices. Brush lightly with olive oil.
Chop remaining onion, carrots, celery and place in bottom of roasting pan. If you have any stuffing left over add that as well. Place roast in pan, cover and place in oven for 20 minutes.
Mix pomegranate and molasses together. After 20 minutes pour over roast and reduce temperature to 350 degrees. Check after 1.5 hrs to see if done. Internal temperature should be around 130 degrees.
I served this with saffron infused ‘cauliflower rice’ (if you want the recipe let me know), watercress spinach pomegranate salad, and flat bread.
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Susan
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