- 2 x 4kg lamb legs
- 1/2 cup (125ml) olive oil
- 1 tbs dried oregano
- 3 garlic bulbs
- 3 small pomegranates
- 1 cup (250ml) pomegranate molasses
- 1 tbs sumac
- 12 Asian (red) eschalots, peeled
1. Using a sharp knife, score the top of the lamb legs at 1cm intervals. Combine 2 tbs oil, oregano and 1 tsp each salt flakes and freshly ground black pepper in a bowl. Rub oregano mixture over lamb and set aside for 1 hour to come to room temperature.
2. Preheat the oven to 200°C.
3. Place garlic bulbs on a piece of foil, drizzle with 2 tbs oil and wrap to enclose.
4. To tear pomegranates, make a small cut in each with a sharp knife and tear apart from the cut. Juice half a pomegranate and place in a bowl with pomegranate molasses and sumac. Set aside with remaining pomegranate until needed.
5. Heat remaining 45ml oil in large, flameproof, heavy-based roasting pan and, working with 1 lamb leg at a time, cook, turning, for 10 minutes or until brown all over. Set aside and repeat with remaining leg.
6. Return both legs to roasting pan and top with eschalots. Add garlic and roast for 45 minutes. Remove lamb from oven and pour over pomegranate mixture. Add remaining pomegranate halves to pan, return to oven and roast for a further 30 minutes or until garlic is soft and a meat thermometer inserted into the centre of a leg reaches 54°C for medium-rare.
7. Rest lamb, loosely covered with foil, for 10 minutes, then serve with roasted eschalots, pomegranates and garlic.