Grilled Leg of Lamb with Pomegranate Molasses

  • 1.8 - 2.25kg boneless leg of lamb, rolled and tied
  • Pomegranate Syrup or Molasses:
  • 1/2 cup pomegranate molasses, plus extra for serving, store-bought or recipe follows
  • 950ml pomegranate juice
  • Salt and freshly ground black pepper to taste
  • 100g sugar
  • 1 tbsp freshly squeezed lemon juice
Preheat the grill to 190°C.

Unroll the lamb and brush on all sides with the molasses. Season on all sides with salt and pepper. Roll the lamb up and secure with butchers' twine. Place the lamb over indirect heat and cook for 15 minutes, brush with the molasses again. Turn a quarter turn and cook for another 15 minutes. Complete the brushing and turning procedure two more times for a total cooking time of approximately one hour or until the lamb reaches an internal temperature of 55°C. Remove from the heat and allow to rest for ten minutes before slicing and serving. Serve with additional molasses if desired.
For Syrup: Place the pomegranate juice, sugar and lemon juice in a 3.8L saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 350ml, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 3.8L saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 240ml, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

Yield: 350ml syrup or 240ml molasses
Prep Time: 5 minutes
Cook Time: 50 to 70 minutes
Inactive Prep Time: 30 minutes

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