Marinated Leg of Lamb with a pomegranate and watercress salad
Ingredients x 8
1 leg of lamb
For the Marinade:
½ bottle of grenadine
200ml pomegranate juice
500ml red wine
8 cloves chopped garlic
1tbs crushed juniper berries
2 whole onions sliced
2 teaspoon crushed coriander seeds
8 bay leaves crushed
Seasoning
For the Salad:
Curly endive
Watercress
Pomegranate seeds
8 bay leaves crushed
Seasoning
For the Salad:
Curly endive
Watercress
Pomegranate seeds
Method
- Marinade for 48 hours
- Slow roast in an oven, whilst basting at regular intervals, then leave to rest
- Reduce liquor to create a glaze
- Combine the salad leaves and pomegranate seeds
- Drizzle the glaze around plate
- Carve the lamb, place on plate and finish with a nice big helping of watercress salad
- tossed in olive oil and pomegranate seeds