Photograph by Stacey Mark Food Styling by Maggie Ruggiero Prop Styling by Heather Greene


Pomegranate and Blood Orange Bound and Roasted Lamb

Mains from Issue 10 – Winter 2017 – Sin

In Greek mythology, the pomegranate is linked to love and fertility—just look at its impregnated crimson orb, glistening seeds bursting forth. Our lamb, tightly bound, massaged with crushed fennel and coriander, then smothered in sticky pomegranate molasses is a labor of love and lust.

serves 4 to 6

  • 2½ to
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    3 butterflied boneless leg of lamb, trimmed to leave a thin layer of fat, tied
  • 2 tsp fennel seeds, roughly crushed
  • 1 tsp coriander seed, roughly crushed
  • 4 garlic cloves, thinly sliced
  • 1 blood orange or navel orange
  • cup extra virgin olive oil, plus more for searing
  • 2 to 3 Tbsp pomegranate molasses

  • 1

    Coarsely crush fennel and coriander seeds and stir into olive oil along with the garlic. Peel 4 strips of zest from the orange and add to oil, and then squeeze in juice too. Place lamb and marinade in a large resealable plastic bag or baking dish and chill 3 to 6 hours, turning occasionally.

  • 2

    Let lamb sit 30 minutes at room temperature before roasting. Preheat oven to 400°F. Line a small roasting pan with parchment.

  • 3

    Remove lamb from marinade (don’t worry about seeds clinging). Pat dry and season with salt and pepper.

  • 4

    Heat a skillet, large enough to hold the lamb, over medium-high heat. Add a little oil and then sear lamb, turning until browned on all sides.

  • 5

    Transfer lamb to roasting pan. Brush generously with pomegranate molasses and roast, brushing again halfway through roasting, until meat registers 120-125°F in the thickest part, about 30-40 minutes. Rest 15 minutes before carving.