Pomegranate Stuffed Lamb

This recipe is the only way to go for a super special Easter celebration. For this recipe I have used the *saddle of lamb, a beautiful cut of meat that must be cooked until pink, as the meat is so deliciously tender and soft. Stuffed, the saddle really comes to life; the mixture of piquant Pomegranate Ketchup and nutty pistachios really makes this special.


(This recipe serves approx. 8)

2 Red Onions, sliced
1tsp Fennel Seeds
2tbsp fresh Thyme, chopped
75g Pistachio Nuts, chopped
70g Dried Sour Cherries
4tbsp Aphrodite's Pomegrante Ketchup
1 Saddle of Lamb, boned approx. 1 ½ -2kg (your butcher will do this for you)
Olive oil
Salt & Pepper
String for tying the lamb (your butcher will give you some)
10 Fresh Bay Leaves
5 Sprigs of Fresh Rosemary

* Lamb saddle is not a cheap cut so feel free to use a boned leg or shoulder if you wish for a cheaper option, although cooking times may vary.

Preheat the oven to 200˚C

Add a few glugs of olive oil to a frying pan followed by the onions, fennel seeds, a pinch of salt and pepper and fry on a medium-high heat for around 10-15 minutes until they start to caramelise, ensuring you stir every minute or so. After 10-15 minutes add 100ml of water to the onions, put a lid (you can use a large plate if you don’t have a lid) on and leave to cook for 3-5 minutes until the water has evaporated and the onions are sticky.

Once the onions are cooked scoop them into a bowl and add the thyme, pistachios sour cherries and Pomegranate Ketçhup and stir thoroughly.

Open out your lamb saddle on a clean chopping board fat side down. Sprinkle the flesh with salt and spread the mixture all over the, concentrating most of the chunky bits in the centre. Use the string to tie the lamb together about 5 or 6 tight-ish ties around the meat to ensure the saddle stays together. If the stuffing falls out just poke it all back in with your fingers. Season the rolled lamb.

Heat a frying pan with oil and place the fully tied joint in the pan turning every minute or so to ensure each side has browned, this should take 4-5 minutes.

On a roasting tray place the bay leaves and rosemary in the center for the lamb to sit on. Brush the lamb with the vinegar (to crisp up the skin) and place the lamb on top of the herbs. Roast in the oven for 45 minutes to 1 hour until the skin is browned and sizzling. Remove from the oven and leave to rest for 10-15 minutes. Carve with a good sharp serrated knife. Serve with mint sauce and all other the trimmings.

Serving Suggestion

Serve the lamb with stunning spring veg like gently braised asparagus, shallots and lettuce or buttered purple sprouting broccoli with wild garlic. And it wouldn’t be a proper celebration without potatoes, would it? Jersey royals are just about the best thing at this time of year, just boiled and buttered is perfect. If you like your potatoes with a bit of crunch use Maris Pipers; par boiled, gently crushed in a baking tray with hot oil or fat, add few crushed cloves of garlic and a couple of sprigs rosemary then roast on a very high heat until the whole lot is crispy; seriously delicious. If you can’t decide you could have both types of potatoes of course!

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