Honey, Grenadine and Ginger Roasted Lamb with Pomegranate and Mint Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

This makes a knock-out Sunday roast. Thyme, lime, ginger and cinnamon are classic West Indian flavourings. What’s unusual is grenadine, normally found in cocktails, used to flavour the meat.


  • 3 kg (6 lb 8 oz) leg of lamb
  • 8


  1. Wash the lamb and pat it dry with kitchen paper. Using a small, sharp knife, make incisions all over the meat. Mix all the other ingredients to make a marinade and spread it over the lamb, making sure some goes down into the incisions. Cover with clingfilm and put in the fridge overnight. Turn the lamb over once or twice.
  2. Remove the lamb from the fridge and all