Slow-Roasted Leg of Lamb with Pomegranate Glaze and Red Onion-Parsley Relish

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here is an inspired lamb dish employing the flavors of southeastern Turkey—crushed red pepper, tomato paste, and pomegranate glaze. Of course, it is not authentic to serve rare lamb in that part of the world, but by employing the method described on, lamb can be slow-roasted to yield rare flesh with a wonderful silky texture.

Unlike a rack of lamb, the dense flesh of a leg requires a much longer roasting time. Yet, here again, low-temperature cooking provides meltingly tender rar