Spiced Pomegranate and Clementine Slow-Roast Lamb Leg: A Show-Stopping Holiday Feast

When the holidays call for something truly spectacular, this spiced pomegranate and clementine slow-roast lamb leg delivers pure culinary magic. Picture walking into your kitchen as aromatic waves of cinnamon, cumin, and fresh citrus fill the air, while your guests gather around, drawn by the irresistible scent of this pomegranate glazed lamb leg slowly roasting to perfection. This isn’t just dinner – it’s an experience that transforms any gathering into a memorable celebration.

The beauty of slow roast lamb lies in its forgiving nature and incredible depth of flavor. This holiday lamb recipe combines Middle Eastern-inspired spices with the bright, festive notes of clementine and the rich sweetness of pomegranate molasses. As it cooks low and slow, the meat becomes impossibly tender while developing a gorgeous caramelized crust that’s absolutely Instagram-worthy.

Why You’ll Love This Recipe

This citrus lamb roast has become my go-to centerpiece for special occasions, and here’s why it’ll become yours too. Unlike fussy recipes that demand constant attention, this spiced pomegranate lamb practically cooks itself while you focus on your guests or tackle other dishes. The combination of pomegranate molasses and fresh clementine creates a glaze that’s both sophisticated and comfortingly familiar.

What truly sets this recipe apart is how the aromatic spice rub – featuring coriander seeds, cumin, and paprika – melds with the natural juices to create an incredible sauce. Every bite delivers layers of flavor that keep your guests guessing at your secret ingredients. Plus, the stunning presentation with jewel-like pomegranate seeds scattered on top makes it look like something straight from a high-end restaurant.

Explore more show-stopping dinner recipes here to complete your holiday menu with equally impressive dishes.

Ingredients List

Ingredient	Amount	Notes
Large leg of lamb, bone-in	2.2-2.6kg	The star of our slow roast lamb
Olive oil	3 tbsp	For the spice rub
Large onions	2	Foundation for the cooking base
Garlic cloves, crushed	4	Essential for depth of flavor
Coriander seeds	1 tsp	Aromatic spice element
Ground cumin	1 tsp	Warm, earthy notes
Paprika	1 tsp	For color and mild heat
Dried oregano	2 tsp	Mediterranean herb accent
Sea salt flake	1½ tsp	For seasoning and texture
Cinnamon stick	1	Warming spice for the base
Pomegranate molasses	5 tbsp	Key ingredient for the glaze
Clear honey	2 tbsp	Balances the tartness
Clementines	2 (zest + 60ml juice)	Bright citrus component
Chicken stock	500ml	Keeps the lamb moist
Fresh mint	30g pack	Aromatic herb finish
Fresh coriander	50g (leaves and stalks)	For the final sauce
Balsamic vinegar	2 tbsp	Adds depth to the sauce
Extra-virgin olive oil	1 tbsp	Finishing oil
Pomegranate seeds	80g	Beautiful garnish

Find more flavorful lunch ideas here to make the most of your delicious lamb leftovers.

Step-by-Step Directions

Begin by preheating your oven to 220°C/200°C fan/gas mark 7. Score the lamb leg in a diamond pattern, cutting about 1cm deep into the fat. This helps the spice rub penetrate the meat and creates beautiful caramelization during roasting.

Crush the coriander seeds using a pestle and mortar, then combine with cumin, paprika, oregano, and sea salt flakes. Mix this aromatic blend with 3 tablespoons of olive oil and half the crushed garlic to create a paste. Massage this spiced mixture all over the scored lamb leg, working it into every crevice for maximum flavor penetration.

Quarter the onions and arrange them in a large roasting tin along with the remaining garlic and cinnamon stick. Place the seasoned lamb on top and roast for 20 minutes until the surface is beautifully browned and aromatic.

While the lamb develops its initial crust, prepare the pomegranate glaze by whisking together pomegranate molasses, honey, clementine zest, and clementine juice. This sweet-tart mixture will transform into a gorgeous lacquered coating.

Reduce the oven temperature to 170°C/150°C fan/gas mark 3. Pour the chicken stock around the lamb (not over it) and brush the meat generously with half the pomegranate glaze. Cover tightly with foil and continue roasting for 2-2.5 hours, basting every 45 minutes with the remaining glaze and pan juices.

Remove the foil during the final 30 minutes to allow the surface to caramelize beautifully. The spiced pomegranate and clementine slow-roast lamb leg is ready when a meat thermometer reads 60°C for medium-rare or 70°C for medium.

Rest the lamb for 20 minutes under loose foil while you prepare the sauce. Strain the pan juices through a fine sieve, then whisk in chopped mint, coriander, balsamic vinegar, and extra-virgin olive oil. Carve the lamb and serve scattered with jewel-like pomegranate seeds and the aromatic herb sauce on the side.

Exact Timing to make Spiced pomegranate and clementine slow-roast lamb leg

Preparation Time: 25 minutes for scoring, spice rub preparation, and initial setup

Initial Roasting: 20 minutes at high heat (220°C) for surface browning and crust development

Slow Roasting: 2-2.5 hours at low heat (170°C) covered, with 30 minutes uncovered

Resting Period: 20 minutes under foil for juices to redistribute

Total Cooking Time: Approximately 3 hours 15 minutes from start to carving

Sauce Preparation: 10 minutes during resting period

Nutritional Information

Nutrient	Per Serving (150g)	% Daily Value*
Calories	285	14%
Protein	28.5g	57%
Total Fat	15.2g	23%
Saturated Fat	5.8g	29%
Carbohydrates	8.4g	3%
Dietary Fiber	1.2g	5%
Total Sugars	7.1g	–
Sodium	420mg	18%
Iron	2.8mg	16%
Zinc	4.2mg	38%
Vitamin B12	3.1mcg	129%
Vitamin C	15mg	17%
Potassium	385mg	8%

*Based on a 2,000 calorie daily diet. Nutritional values are approximate and based on standard ingredient databases. The pomegranate molasses and clementine juice contribute natural antioxidants including anthocyanins and vitamin C, while lamb provides complete proteins and essential B-vitamins crucial for energy metabolism.

Healthier Alternatives

Original Ingredient	Healthier Alternative	Nutritional Benefit
Leg of lamb (2.5kg)	Lean leg portion (1.8kg, trimmed)	Reduces saturated fat by 25% while maintaining protein
Olive oil (3 tbsp)	Avocado oil spray + 1 tbsp olive oil	Cuts calories by 160 while preserving heart-healthy fats
Clear honey (2 tbsp)	Date paste (1.5 tbsp)	Adds fiber and minerals while reducing glycemic impact
Chicken stock (500ml)	Low-sodium vegetable broth	Reduces sodium by 40% and adds plant-based nutrients
Sea salt flakes (1½ tsp)	Herb salt blend (1 tsp)	Decreases sodium while boosting antioxidant content

The spiced pomegranate and clementine slow-roast lamb leg adapts beautifully to various dietary needs. For those following a Mediterranean diet, increase the olive oil slightly and serve with roasted vegetables. Keto dieters can skip the honey entirely, relying on the natural sugars in pomegranate molasses. To make it Whole30 compliant, substitute the honey with additional pomegranate molasses and ensure your chicken stock contains no added sugars or preservatives.

Consider serving smaller portions (120g instead of 150g) alongside quinoa pilaf or roasted root vegetables to create a more balanced macronutrient profile. The natural antioxidants from pomegranate and clementine provide anti-inflammatory benefits, making this dish both indulgent and health-conscious.

Find more delicious desserts here to complete your holiday feast with equally impressive sweet treats.

Serving Suggestions

Elegant Side Dishes: Pair your spiced pomegranate and clementine slow-roast lamb leg with garlic and rosemary roasted potatoes, honey-glazed carrots, and a fresh arugula salad with pomegranate vinaigrette. The earthy potatoes and sweet carrots complement the complex spice profile while the peppery arugula provides a refreshing contrast to the rich lamb.

Wine and Beverage Pairings: Serve with a full-bodied Côtes du Rhône or Cabernet Sauvignon to complement the lamb’s richness, while the wine’s tannins balance beautifully with the pomegranate’s tartness. For non-alcoholic options, sparkling pomegranate juice or a spiced orange mocktail echoes the dish’s flavor profile perfectly.

Presentation Tips: Arrange carved lamb slices on a large white platter, drizzle with the herb sauce, and scatter pomegranate seeds generously for a restaurant-quality presentation. Garnish with fresh mint sprigs and serve the remaining sauce in a small pitcher alongside, allowing guests to add more according to their taste preferences.

Common Mistakes to Avoid

Overcooking the Lamb: The biggest mistake when preparing this citrus lamb roast is not using a meat thermometer. Lamb continues cooking during the resting period, so remove it from the oven when it’s 5°C below your target temperature. Remember that slow-roasted lamb should be beautifully pink in the center – overcooked lamb becomes tough and loses its succulent texture that makes this recipe special.

Skipping the Resting Period: Never carve your lamb immediately after removing it from the oven. This crucial 20-minute resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. Cutting too early results in all those delicious juices running onto the cutting board instead of staying in the meat.

Insufficient Seasoning Time: While you can prepare this spiced pomegranate and clementine slow-roast lamb leg on the same day, the flavors develop much better when the spice rub is applied several hours ahead or even overnight. The salt in the rub needs time to penetrate the meat and break down the proteins for maximum tenderness and flavor absorption.

Storing Tips

Refrigerator Storage: Store leftover lamb in the refrigerator for up to 4 days, wrapped tightly in foil or stored in airtight containers. Keep the herb sauce separate in a sealed container, as it maintains its fresh flavor better when stored apart from the meat. The pomegranate glaze actually helps preserve the lamb’s moisture, making leftovers exceptionally tasty for sandwiches or salads.

Freezer Storage: This holiday lamb recipe freezes beautifully for up to 3 months when properly wrapped in freezer paper or vacuum-sealed bags. Slice the lamb before freezing for easier portion control and faster thawing. Freeze the herb sauce separately in ice cube trays, then transfer to freezer bags – this allows you to thaw exactly the amount you need for each meal.

Reheating Methods: Reheat sliced lamb gently in a covered pan with a splash of the reserved herb sauce or chicken stock to prevent drying out. Avoid using the microwave, which can make the meat tough. For best results, reheat in a 160°C oven covered with foil for 10-15 minutes until warmed through, then finish with fresh pomegranate seeds for renewed color and texture.

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