Minted Slow-Cooked Leg of Lamb with Pomegranate:


Serves 6-8

2, 5 kg lamb leg bone in

1/4 tbls spoons olive oil

Sea Salt & Black Pepper

Coarse salt

1 cup fresh mint

1 Onion, sliced

4 Cloves of Garlic

2 cups of Robertson Merlot

1 cup of lamb stock

1 cup pomegranate rubies


Pre- heat the oven to 140’C.

Blend the olive oil and mint into paste.

Rub the leg of lamb with half of the mint oil and season with Coarse salt & black pepper.

Line a oven dish with foil. Add red wine, stock, onion & garlic to the bottom of oven dish and add the leg of lamb. Seal with foil and lid so no moist can escape and put in oven for 5 hours.

Open the leg of Lamb and up the oven temperature to 180’C – return lamb for 40 minutes to colour the skin and crisp the outside.

Remove from oven, rub with other half of the mint oil and add pomegranate seeds on top of lamb to serve.

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