Roast Lamb With Pomegranate Glaze


For the glaze:

  • 1 cup pomegranate syrup
  • 1 cup honey
  • 1 cinnamon stick
  • 3 allspice berries
  • 1 clove garlic, crushed
  • 1 sprig rosemary
  • Juice of 1 lemon

For the lamb:

  • 1 rack of lamb
  • Olive oil
  • Salt and ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      2015 calories; 143 grams fat; 61 grams saturated fat; 60 grams monounsaturated fat; 11 grams polyunsaturated fat; 126 grams carbohydrates; 1 gram dietary fiber; 106 grams sugars; 58 grams protein; 301 milligrams cholesterol; 542 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4


  1. Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
  2. To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

About 1 hour

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