Name: Herb-Crusted Lamb with Pomegranate Reduction and Roasted Root Vegetables
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 200 g lamb loin; 50 g panko breadcrumbs; 20 g fresh parsley; 10 g fresh rosemary; 10 g fresh thyme; 2 clove garlic; 30 ml olive oil; 100 ml pomegranate juice; 15 g honey; 100 g carrot; 100 g parsnip; 100 g beetroot; 5 g salt; 2 g black pepper

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Herb-Crusted Lamb with Pomegranate Reduction and Roasted Root Vegetables

Herb-Crusted Lamb with Pomegranate Reduction and Roasted Root Vegetables

A sophisticated dish featuring tender lamb with a flavorful herb crust, complemented by a tangy pomegranate reduction and a medley of roasted root vegetables.

Ingredients:

200
g
lamb loin
50
g
panko breadcrumbs
20
g
fresh parsley
10
g
fresh rosemary
10
g
fresh thyme
2
clove
garlic
30
ml
olive oil
100
ml
pomegranate juice
15
g
honey
100
g
carrot
100
g
parsnip
100
g
beetroot
5
g
salt
2
g
black pepper

Preparation Time: 90 minutes

Instructions:

Preheat the oven to 200°C.
Finely chop parsley, rosemary, thyme, and garlic. Mix with panko breadcrumbs.
Season lamb loin with salt and pepper. Coat with olive oil and press herb mixture onto the lamb.
Place lamb on a baking tray and roast for 25-30 minutes until medium-rare.
In a saucepan, reduce pomegranate juice and honey over medium heat until syrupy.
Peel and chop carrots, parsnips, and beetroot. Toss with olive oil, salt, and pepper.
Roast vegetables in the oven for 30-35 minutes until tender.
Slice lamb and serve with roasted vegetables drizzled with pomegranate reduction.

Nutrition	Per Serving 737 g	Per 100g
Energy	700 kcal	95 kcal
Protein	45 g	6.1 g
Fibre	12 g	1.6 g
Salt	1.5 g	0.2 g
Sugar	20 g	2.7 g
Carbohydrates	60 g	8.1 g
Fat	35 g	4.7 g

200
g
lamb loin
50
g
panko breadcrumbs
20
g
fresh parsley
10
g
fresh rosemary
10
g
fresh thyme
2
clove
garlic
30
ml
olive oil
100
ml
pomegranate juice
15
g
honey
100
g
carrot
100
g
parsnip
100
g
beetroot
5
g
salt
2
g
black pepper

Preheat the oven to 200°C.

Finely chop parsley, rosemary, thyme, and garlic. Mix with panko breadcrumbs.

Season lamb loin with salt and pepper. Coat with olive oil and press herb mixture onto the lamb.

Place lamb on a baking tray and roast for 25-30 minutes until medium-rare.

In a saucepan, reduce pomegranate juice and honey over medium heat until syrupy.

Peel and chop carrots, parsnips, and beetroot. Toss with olive oil, salt, and pepper.

Roast vegetables in the oven for 30-35 minutes until tender.

Slice lamb and serve with roasted vegetables drizzled with pomegranate reduction.

Herb-Crusted Lamb with Pomegranate Reduction and Roasted Root Vegetables Herb-Crusted Lamb with Pomegranate Reduction and Roasted Root Vegetables

Ingredients:

Preparation Time: 90 minutes

Instructions:

Herb-Crusted Lamb with Pomegranate Reduction and Roasted Root Vegetables

Herb-Crusted Lamb with Pomegranate Reduction and Roasted Root Vegetables