BUTTERFLIED LEG OF LAMB WITH POMEGRANATE SALSA
SERVES 4 PREP 25 MINUTES (PLUS MARINATING AND STANDING) COOK 30 MINUTES
1kg butterflied leg of lamb 2 tablespoons plain natural yoghurt 2 large garlic cloves, crushed 2 tablespoons sun-dried tomato pesto 1 tablespoon finely chopped fresh thyme 2 tablespoons crushed coriander seeds 2 tablespoons olive oil, plus extra for cooking Pomegranate Salsa 200g pomegranate seeds ½ cucumber, finely diced 1 small red onion, very finely diced 1 teaspoon nigella seeds, optional (see note) 8 large fresh mint leaves, finely chopped 2 tablespoons pomegranate molasses 1 tablespoon olive oil
1 Place lamb in a large, shallow glass or ceramic dish. Combine yoghurt, garlic, pesto, thyme, coriander and oil in a bowl. Season generously with salt and pepper. Rub the marinade all over the lamb and really work it in. Cover with plastic wrap. Marinate for 30 minutes at room temperature, or refrigerate overnight, if preferred. 2 Remove the lamb from fridge 20 minutes before cooking. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. 3 Drizzle a little oil into a large frying pan. Heat over medium heat. Add lamb, skin-side down. Cook, turning for about 10 minutes or until browned, without letting it blacken or burn. Transfer to prepared baking tray, ensuring the lamb is sitting as flat as possible, so that the meat cooks evenly. Roast for 15 to 20 minutes, for medium-rare, or until cooked to your liking. Leave the lamb to rest, covered with foil, for 10 minutes before carving. 4 Meanwhile, make Pomegranate Salsa Combine all ingredients in a bowl. 5 Serve lamb with salsa. NUTRITION: (per serve) 3006kj; 47g fat; 15.5g sat fat; 53.6g protein; 16.9g carbs; 8.3g fibre; 179mg chol; 322mg sodium.