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Lamb Roasted with Pomegranate and Rosemary



Amanda Love's Cooking

Delicious, Healthy Seasonal Recipes 
  from the "The Barefoot Cook" for December

Roasted Lamb with Pomegranate and Rosemary

Serves 4                                        

This recipe is very easy and would be a great feature for your holiday dinner. Lamb is often overlooked as a main dish in this country even though it is one of the healthiest of all meats. Unlike cattle, almost all lamb is grass fed and contains within its meat the good fats and amino acids only obtained from a pasture fed diet. It is said that no one is allergic to lamb and it is one of the easiest of the meats to digest. 

My favorite farmer to buy lamb from is Loncito Cartright who comes to the Austin farmers market. He raises his lamb on pasture in south Texas. Not only does he sell the most delicious and tender lamb, but he imparts a warmth and caring that always puts a smile on my face.

My secret is slow cooking to create a very tender and moist meat. The more tender the meat, the less “lamby” the taste. I recommend the crock pot as you can put all the ingredients inside and leave it to slowly roast away while your house becomes filled with delicious aromas.


1-2 pounds free range lamb shoulder or neck

Several sprigs of fresh rosemary

5 cloves of garlic

Seeds from half a pomegranate

1 cup red wine

Salt – 1 tablespoon Celtic Sea Salt or other good salt

Pepper – 1 tablespoon freshly ground



Mince garlic and rosemary and mix together in a bowl with pomegranate seeds, salt and pepper. Rub mixture all over lamb. Place in crock pot and cover with wine. Cook on low for several hours or until lamb is falling apart with tenderness. Garnish with some fresh pomegranate seeds and fresh rosemary sprigs. Serve with Spiced basmati rice, roasted vegetables and arugula salad. Enjoy!

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