Ras el hanout and pomegranate glazed lamb with yogurt sauce

This impressive joint has a delicious Middle Eastern-style coating – ideal with cooling yogurt and lightly spiced veg

, 06 March 2018

(48 votes)

Ras el hanout and pomegranate glazed lamb with yogurt sauce
  • Prep: 15 Mins
    Cook: 4 Hours 5 Mins
    Plus resting time

  • Serves: 10

  • Price: £1.83 per serving

Nutritional Info
Each 256g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 527kJ/126kcal.
  • 1 x Butcher’s Selection Lamb Leg (about 2.1kg)
  • 2tbsp Asda Ras el Hanout
  • 8 cloves garlic
  • 1 large onion
  • 200ml Pom Wonderful 100% Pomegranate Juice
  • 5g flat-leaf parsley
  • 5g mint
  • 5g dill
  • 250g fat-free natural Greek yogurt
  • 4tbsp pomegranate seeds
  • 1tbsp lemon juice
  • 1tbsp honey
  • 1tbsp Asda Rose Petals
  • Preheat the oven to 170C/150C Fan/Gas 3.

  • Put the lamb leg in a high-sided roasting tin. Using a sharp knife, make cuts in the lamb about 1.5cm apart. Rub the Ras el Hanout all over the lamb, massaging it into the cuts.

  • Bash 7 cloves of garlic and roughly chop the onion and scatter around the meat. Pour the pomegranate juice into the tin, being careful not to wash off the spices.

  • Tightly cover the tin with foil. Roast for 3 hrs 30 mins until the lamb is tender and falling off the bone.

  • Meanwhile, to make the yogurt sauce, roughly chop the flat-leaf parsley, mint and dill, then crush the remaining garlic clove. Add to a bowl with the Greek yogurt, pomegranate seeds and lemon juice. Add a splash of water if the sauce looks a little thick. Set aside.

  • Take the lamb out of the oven and carefully drain the cooking juices into a small pan, discarding the onion and garlic. Cover the lamb with foil again and return to the oven.

  • Skim any fat off the cooking juices and add the honey. Bring to the boil. Allow to bubble over a medium heat until reduced by ¾, making a syrupy glaze. This may take up to 20 mins.

  • Increase the oven to 200C/180C Fan/Gas 6.

  • Spoon half the glaze over the lamb and return to the oven, uncovered, for 15-20 mins.

  • Remove the lamb from the oven and spoon over the remaining glaze. Cover with a loose tent of foil and allow to stand for 20 mins before transferring to a warmed serving dish.

  • To serve, take some more pomegranate seeds, put some in a small bowl and sprinkle the rest over the lamb with the rose petals. Roughly chop extra flat-leaf parsley, mint and dill and scatter over. Serve immediately with the bowls of yogurt sauce and pomegranate seeds on the side.