- 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
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.