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Pomegranate And Cumin Marinated Lamb


  • 2 cloves garlic
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • pinch of ground allspice
  • 2 tbsp pomegranate Essece
  • 4 tbsp extra virgin olive oil
  • 4 rumps lamb, each 200g

Prep Time: 1 hour

Cook Time: 1 hour

Serves: 4


To make the marinade, crush the garlic in a pestle and mortar with a little sea salt, make a paste with the rest of ingredients, reserving 2 tablespoons of olive oil. Marinate the lamb for at least 2 hours or overnight in the fridge.

To cook the lamb, heat the remaining 2 tablespoons of olive oil from the marinade. Mix in a large ovenproof frying pan. Remove lamb from marinade and generously season. Once the oil is hot, carefully fry the meat on either side for 1 minute each. Transfer to the oven and cook for 6 minutes, then remove and leave to rest for 10 minutes in a warm place.

Whisk all of the ingredients together for the pomegranate dressing.

Drizzle with pomegranate dressing, scatter with pomegranate seeds and serve immediately.