Pomegranate Roast Lamb
1.5kg De-boned shoulder of Lamb
Good handful of chopped Rosemary
Handful of chopped mint
1/4 cup Pukara Estate Pomegranate Balsamic Vinegar
1/4 cup Pukara Estate Robust Olive Oil
Salt & Pepper
Pre-heat oven to 180℃. 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 slice up 2 lemons, squeeze over potatoes and scatter slices. Cover with olive oil, salt and pepper and roast along side the meat. You can also serve with a simple green salad or roast beetroot – whatever your in the mood for!