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Greek lamb with pomegranate salsa

March 24, 2015 (Last Updated: January 11, 2019)

TO DRINK: Klein Zalze Gamay Noir is light, earthy and full of berries – a delicious match with herby lamb.

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Greek lamb with pomegranate salsa

Serves: 4

Cooking Time: 2 hours 30 mins

Ingredients

2kg leg of lamb, deboned
8 garlic cloves
45ml (3 tbsp) dried oregano
45ml (3 tbsp) dried thyme
2 sprigs fresh rosemary
zest and juice of 2 lemons
125ml (½ cup) olive/avocado oil
salt and freshly ground black pepper, to taste
SALSA
rubies of 2 pomegranates
125ml (½ cup) fresh flat-leaf parsley, finely chopped
45ml (3 tbsp) fresh mint, chopped
DRESSING
60ml (¼ cup) olive/avocado oil
10ml (2 tsp) ground cumin
2 garlic cloves, crushed
5ml (1 tsp) white wine vinegar
salt and freshly ground black pepper, to taste
zest and juice of 1 lemon

Instructions

Place the lamb on a clean surface and with a sharp knife make a few incisions into the meat. Insert the garlic cloves into the slits and set aside.

Mix together the oregano, thyme, rosemary, zest, juice and oil. Season and rub this mixture all over the lamb. Roll the lamb and secure with kitchen string. Leave in the fridge for about 30 minutes.

Prepare the braai to hot. Carefully push a souvla rod (long metal skewer) into the meat and suspend the lamb above the hot coals. Cook, turning constantly, until golden brown and cooked, about 1 hour 30 minutes. Leave to rest for about 15 minutes before carving.

To make the salsa, mix the pomegranate rubies with the herbs.

Mix together the dressing ingredients and pour over the sliced lamb.

Serve hot, sprinkled with the salsa.