Pomegranate Roast Lamb
1.5kg De-boned shoulder of Lamb
Good handful of chopped Rosemary
Handful of chopped mint
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.