Main Meals

Karoo lamb with shallot, anchovy and pomegranate dressing

4
Easy
As per package instructions
As per package instructions
Wine/Spirit Pairing
Kevin Arnold Shiraz 2009

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Ingredients

Method
  • 800 g leg of lamb
  • For the shallot, anchovy and pomegranate dressing:

  • 5 shallots, coarsely diced
  • 2 cloves garlic, crushed
  • 2 sprigs rosemary
  • 1/3 cup olive oil
  • 2 T honey
  • 2 T balsamic vinegar
  • 60 g caper berries, diced
  • 6 anchovy fillets, chopped
  • 2 t flat-leaf parsley, chopped
  • 2 T pomegranate rubies

Method

Ingredients

Cook the lamb according to the package instructions or follow our instructions for roasting a leg of lamb. Serve drizzled with the shallot, anchovy and pomegranate dressing.

To make the shallot, anchovy and pomegranate dressing, gently fry the shallots, garlic and rosemary in the olive oil in a pan over a low heat until pale golden.

Add the honey and balsamic vinegar and reduce by two thirds. Fold in the caper berries and anchovies and fry for a further five minutes.

Remove from the heat and fold in the parsley and pomegranate rubies.

Serve with golden roast potatoes , roast onion flowers and a endive, fennel, celery and blue cheese salad

Luke Dale-Roberts

Recipe by: Luke Dale-Roberts

Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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