Lamb in pomegranate sauce with mint
4 servings
220 minutes
Lamb in pomegranate sauce with mint is a refined dish that combines the rich flavor of meat with the refreshing tartness of pomegranate and the aroma of mint. This recipe may be inspired by Mediterranean culinary traditions, where fruity notes often harmoniously complement meat dishes. Marinating in red wine, lemon juice, and spices makes the meat tender and infused with aromas, while slow cooking allows the full depth of flavor to unfold. Pomegranate seeds add an exquisite texture to the dish, and the sauce, rich in natural juices, makes it especially juicy. Serving with rice and herbs highlights the noble taste of lamb. This dish is suitable for both festive dinners and special family evenings when one wants to enjoy true gastronomic magic.
1
Slightly crush half of the pomegranate seeds until juice appears.
- Grenades: 1 piece
2
Make small cuts in the meat and fill them with prepared pomegranate seeds along with the juice.
- Grenades: 1 piece
3
Rub the meat with salt, pepper, and crushed mint, drizzle with lemon juice and pour with wine. Cover and marinate for 1-2 hours, turning the meat occasionally.
- Salt: to taste
- Ground black pepper: to taste
- Dried mint: 2 tablespoons
- Lemon: 0.5 piece
- Red dry wine: 1 glass
4
Transfer the prepared lamb to a roasting pan with heated oil and bake at 250 degrees until a golden crust forms. Then reduce the heat to 170 degrees, pour in the marinade and pomegranate juice, cover the roasting pan with a lid or foil, and simmer the lamb for 2-3 hours, occasionally basting with the juices.
- Shoulder of lamb: 1 kg
- Vegetable oil: 2 tablespoons
- Pomegranate juice: 0.5 glass
5
Separate the meat from the bones of the cooked lamb, slice it into wide pieces, and heat it in the sauce formed during stewing.
- Shoulder of lamb: 1 kg
6
When serving, place the slices of lamb on a plate, drizzle with the prepared sauce, and sprinkle with the remaining pomegranate seeds. Garnish with boiled rice and herbs.
- Grenades: 1 piece