Roast leg of lamb with pomegranate and herb sauce

Ingredients ( Serves 6 - 1 hour cooking time)

• a leg of lamb
• extra virgin olive oil
• salt and cracked black pepper
• 2 tsp mixed dried herbs.
• 6 medium peeled and halved desiree potatoes

For the sauce

• 2 medium pomegranates
• 3 peeled, finely chopped brown eschalots
• 2 tsp caster sugar
• 100ml pomegranate molasses
• 150ml extra virgin olive oil
• 1 tbsp chopped oregano leaves
• salt and pepper

Method

Preheat oven to 200C.

Rub a leg of lamb with 1 tbsp extra virgin olive oil, add salt and cracked black pepper and sprinkle with 2 tsp mixed dried herbs. Heat 2 tbsp extra virgin olive oil in a large ovenproof dish over medium heat and brown lamb on all sides.

Place in oven and roast for 45 mins. Add 6 medium peeled and halved desiree potatoes and roast for a further 30-45 mins, turning potatoes occasionally, until lamb is cooked as desired and potatoes are golden and crisp. Remove and rest covered in a warm place for 10 minutes.

For the sauce

Cut 2 medium pomegranates in half and squeeze seeds into a bowl. Add 3 peeled, finely chopped brown eschalots, 2 tsp caster sugar, 100ml pomegranate molasses, 150ml extra virgin olive oil, 1 tbsp chopped oregano leaves, salt and pepper and stir well.

To serve