Pomegranate Roast Lamb

Can also be cooked on the barbecue. This dish is always a favourite for family gatherings.


  • 1.5kg De-boned shoulder of Lamb
  • Good handful of chopped Rosemary
  • Handful of chopped mint
  • Quarter cup Pukara Estate Pomegranate Balsamic Vinegar
  • Quarter cup Pukara Estate Lemon Flavoured Olive Oil
  • Salt and Pepper

How to Cook


Pre-heat oven to 180C. Lay the de-boned shoulder out on a heavy baking dish. Over with Olive oil, Balsamic Vinegar, salt, pepper and herbs.


Massage into meat and allow meat to come to room temperature before roasting. Roast for around 1 hour, depending on how you like it done, adjust time.


The meat can also be barbecued, just marinade it longer or even overnight if barbecuing.


Serve with lemon roast potatoes. Simply toss par-boiled potatoes in lemon olive oil, salt and pepper and roast along side the meat.

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