Here’s a list of ingredients for a **griddled leg of lamb with pomegranate molasses**, optimized for SEO-friendly formatting and keywords:
- **Leg of lamb** (bone-in or boneless, approx. 2-3 lbs)
- **Pomegranate molasses** (1/4 cup, for marinade and glaze)
- **Olive oil** (3 tbsp, for marinating and griddling)
- **Garlic cloves** (4-5, minced or crushed)
- **Fresh rosemary** (2 tbsp, chopped)
- **Fresh thyme** (1 tbsp, chopped)
- **Ground cumin** (1 tsp, for seasoning)
- **Ground coriander** (1 tsp, for seasoning)
- **Smoked paprika** (1 tsp, for depth of flavor)
- **Sea salt** (1 tbsp, or to taste)
- **Black pepper** (1 tsp, freshly ground)
- **Lemon juice** (2 tbsp, for acidity and balance)
- **Honey** (1 tbsp, for sweetness and caramelization)
- **Pomegranate seeds** (for garnish, optional)
- **Fresh mint leaves** (for garnish, optional)
This recipe combines **Mediterranean flavors** with **Middle Eastern-inspired ingredients**, making it perfect for a **juicy, flavorful lamb dish**. The **pomegranate molasses** adds a tangy-sweet glaze, while the **herbs and spices** enhance the lamb’s natural richness. Ideal for **grilling enthusiasts** or those looking for a **gourmet lamb recipe**.
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# How to Make Griddled Leg of Lamb with Pomegranate Molasses
If you're looking for a show-stopping dish that combines tender, juicy lamb with the tangy sweetness of pomegranate molasses, this griddled leg of lamb recipe is perfect. Follow these detailed steps to create a flavorful and succulent meal that’s ideal for special occasions or a gourmet dinner.
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## **Ingredients**
- 1.5–2 kg leg of lamb, boneless
- 4 tbsp pomegranate molasses (plus extra for serving)
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili flakes (optional)
- Salt and black pepper, to taste
- Fresh mint or parsley, for garnish
- Pomegranate seeds, for garnish
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## **Step-by-Step Instructions**
### **1. Prepare the Marinade**
In a mixing bowl, combine the pomegranate molasses, olive oil, minced garlic, smoked paprika, cumin, coriander, chili flakes (if using), salt, and black pepper. Whisk until well blended. This marinade will infuse the lamb with rich, tangy, and smoky flavors.
### **2. Marinate the Lamb**
Place the leg of lamb in a large resealable bag or shallow dish. Pour the marinade over the lamb, ensuring it’s evenly coated. Massage the marinade into the meat to enhance flavor absorption. Seal the bag or cover the dish, then refrigerate for at least 4 hours (or overnight for deeper flavor).
### **3. Preheat the Griddle or Grill**
Heat a griddle pan or outdoor grill to medium-high heat. Ensure the surface is well-oiled to prevent sticking. Preheating is crucial for achieving those beautiful sear marks and locking in the juices.
### **4. Cook the Lamb**
Remove the lamb from the marinade, letting any excess drip off. Place the lamb on the hot griddle or grill. Sear each side for 4–5 minutes to develop a caramelized crust. Then, reduce the heat to medium and continue cooking for 20–25 minutes, turning occasionally, until the internal temperature reaches 60°C (140°F) for medium-rare or 65°C (150°F) for medium.
### **5. Rest the Lamb**
Once cooked, transfer the lamb to a cutting board and let it rest for 10–15 minutes. Resting allows the juices to redistribute, ensuring a moist and tender result.
### **6. Slice and Serve**
Slice the lamb against the grain into thin pieces. Drizzle with extra pomegranate molasses for added tanginess. Garnish with fresh mint or parsley and a sprinkle of pomegranate seeds for a vibrant, festive touch.
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## **Serving Suggestions**
Pair this griddled leg of lamb with roasted vegetables, couscous, or a fresh salad. The tangy pomegranate molasses complements the rich lamb beautifully, making it a crowd-pleasing centerpiece.
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This griddled leg of lamb with pomegranate molasses is a flavorful, elegant dish that’s sure to impress. With its perfect balance of sweet and savory, it’s a must-try for any lamb lover!