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The Art of Flavour Sunday e-magazine


Persian Butterflied Leg of Lamb with a Pomegranate Molasses and Sumac.Rub Salt Free

Important message: To everyone who loves to cook and loves true natural flavour.

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  • For the Marinade

  • 3 x Teaspoons pomegranate molasses - see comment

  • 2 x Teaspoons ground sumac - see comment

  • 2 x Teaspoons dried Mediterranean oregano leaves

  • 1 x Teaspoon ground cumin

  • 1 x Teaspoon cinnamon

  • 1 x Tablepoon brown sugar

  • Olive oil

  • 4 x Cloves garlic - finely crushed

  • 1 x Tablespoon lemon juice

  • 1/2 x Cup chopped mint leaves

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For the marinade

In a bowl mix all the marinade ingredients together and stir to give a slightly runny paste. add a little more olive oil if needed to get a spreadable paste.

Butterfied Lamb

Pat dry then liberally rub in the marinade paste on both sides of the lamb and refrigerate for at least 30 minutes.

Next bring the lamb back to room temperature then place in a baking dish in a preheated oven at 180c for about 2 hours (depnding on the size of the lamb) until the lamb is starting to fall apart.

Important: Add the olive oil to provide the runniness so you can spread the marinade both sides of the lamb.

Only use dried Mediterranean Oregano. The Mexican Oregano will add a harshness to the marinade.

Comments: The Pomegranate Molasses and the Moroccan native Sumac are totally natural products to replace salt.

The Pomegrants Molasses is simply concentrated Pomegranate juice. The taste is a wonderfully citrusy tart flavour. Perfect in a marinade with the sugar providing flavour balance, if needed.