Alex Thiel – Executive Chef at German Gymnasium Pomegranate Braised Leg of Lamb with Lemon, Za’atar, Yogurt, Mint & Dill Potatoes
- Prep time 30Min
- Cook time 1Hr, 20Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Leg
- Serves 5
Roasted leg of lamb seasoned with pomegranate molasses, za’atar, and chilli flakes, served with crispy dill potatoes, a refreshing Greek yogurt mix, and garnished with pomegranate seeds and fried mint leaves.
Ingredients
- 1 leg of lamb
- 100ml sunflower oil
- 150g pomegranate molasses
- 100g za’atar
- 20g chilli flakes
- Salt
- 80g pomegranate seeds
Yogurt Mix
- 250g Greek yogurt
- 1 lemon
- 10g dried mint
- 1 garlic clove
- Salt
- 50ml olive oil
- ½ bunch mint
Dill Potatoes
- 1kg King Edward potatoes
- ½ bunch spring onions
- 1 bunch dill
- 1.5 lemons
- 150ml olive oil
- 120g black pepper
Method
1. Sear the lamb:
Heat the sunflower oil in a hot pan and sear the leg of lamb (tied with butcher’s twine) to render the fat. Once seared, place the lamb on a tray and rub it with the pomegranate molasses, za’atar, chilli flakes, and a pinch of salt.
2. Roast the lamb:
Transfer the lamb to the oven and roast at 180°C until cooked to medium (about 20-25 minutes, depending on the size of the lamb). Once done, remove from the oven, cover, and let the lamb rest for 10-15 minutes.
3. Prepare the dill potatoes:
Wash and cut the potatoes into wedges. Place them on a baking tray and add half of the chopped spring onions, dill, lemon juice, olive oil, salt, pepper, and flour. Toss everything together and bake in the oven for 60 minutes at 190°C, turning occasionally for even cooking.
4. Finishing the potatoes:
After baking, remove the tray from the oven and sprinkle over the remaining dill and spring onions. Toss to combine.
5. Prepare the yogurt mix:
In a bowl, combine the Greek yogurt, lemon juice, dried mint, crushed garlic clove, a pinch of salt, and olive oil. Mix well to combine.
6. Fry the mint:
Heat a small amount of oil in a pan and fry the fresh mint leaves until crispy. Once fried, place the mint leaves on a tray lined with kitchen roll to absorb any excess oil.
7. Assemble the dish:
Spread the yogurt mix evenly on the base of a serving plate. Slice the rested lamb thinly and arrange 2 slices in the centre of the plate. Scatter the pomegranate seeds on top of the lamb, then sprinkle with za’atar and drizzle with a little olive oil.
8. Serve:
Spoon 4-5 dill potatoes onto the plate, ensuring to add some of the crispy fried mint leaves for garnish.
