Pomegranate Roast Lamb

This dish is always a favourite for family gatherings.

1.5kg De-boned shoulder of Lamb

Good handful of chopped Rosemary

Handful of chopped mint

1/4 cup Pukara Estate Pomegranate Balsamic Vinegar

1/4 cup Pukara Estate Lemon Olive Oil

Salt and Pepper


Pre-heat oven to 180C. Lay the de-boned shoulder out on a heavy baking dish. Cover with EVOO, vinegar, salt, pepper and herbs.

Massage into meat and allow meat to come to room temperature before roasting. Roast for around 1 hour, depending on how you like it done, adjust time.

The meat can also be barbecued, just marinade it longer or even overnight if barbecuing.

Serve with lemon roast potatoes. Simply toss par-boiled potatoes in lemon EVOO, salt and pepper and roast along side the meat.