Spicy Lamb with Mint and Pomegranate Recipe

24 May 2013

Mix it up this bank holiday weekend with this alternative roast lamb recipe. This lightly spiced, colourful lamb dish is a great twist on a salad; combining the earthy flavours of lamb and cumin with the sweetness and freshness of mint and pomegranate for a truly inspired salad. Perfect for lunch or dinner.


Ingredients (Serves 2)

For the spice mix:

  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp Turmeric
  • 1 tsp dried chilli flakes
  • 1/2 tsp ground cinnamon

For the lamb:

  • 2 lamb’s leg, steaks
  • 2 garlic cloves, chopped

For the salad:

  • 1 Butternut squash, halved
  • 3 tbsp extra virgin olive oil, plus extra for drizzling
  • Salt and pepper
  • 1 bunch Mint, finely chopped
  • 1 tbsp Pomegranate molasses
  • 1 lemon, juice only
  • 1 fresh pomegranate (or one small packet of fresh picked pomegranate seeds, found in most supermarkets)
  • 100g pine nuts
  • 3 large handfuls Rocket
  • 1 bunch spring onions, sliced


Preparation Method:

Step 1:

To make the spice mix, stir all the spices together and store in an airtight container, this should make enough for two recipes.

Step 2:

Take two tablespoons of the spice mixture and rub it into the lamb, followed by the chopped garlic (this can be done a couple of hours in advance of cooking to intensify the flavour).

Step 3:

Preheat the oven to 180C/gas 4. Cut the squash in half, drizzle with a little olive oil, and then season with salt and pepper. Place on a baking tray and roast until tender this takes about 25-35 minutes.

Step 4:

For the dressing, mix the mint with 3 tablespoons of olive oil, the pomegranate seeds and/or molasses and lemon juice. Adjust the seasoning to taste and set aside.

Step 5:

Heat a frying pan till very hot and sear the lamb on each side. You can either continue cooking on the stove (5 minutes each side) or transfer to the oven for a few minutes, until the meat until cooked but still pink.

Step 6:

When the butternut squash is cooked, finish the salad by adding the pine nuts, rocket, sliced spring onions and dress with the pre-made dressing. Serve with the lamb sliced over the top of the salad.


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