Moroccan Lamb with Pomegranate Onions

  • Moroccan Lamb with Pomegranate Onions
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Rated 5 out of 5 based on 4 votes


  • 1.5 kg deboned leg of lamb, fat & sinew removed
  • 2 Tbls ras el hanout
  • 200 ml pomegranate balsamic
  • 70 ml extra virgin olive oil
  • 1 Tbls rosemary, finely chopped
  • 1 Tbls mint leaves, finely chopped
  • 1/2 x preserved lemon
  • 3 x large red onions
  • 1 Tbls brown sugar


In a large non reactive bowl, place the lamb, spices,Olive Oil, herbs, preserved lemon & 50mL of Pomegranate Balsamic, coat all the meat in the marinade and refrigerate for 4-6 hours or overnight. Remove from fridge 15 minutes before cooking.

Heat a heavy based fry pan over a medium heat, add olive oil and sliced onions. Stirring occasionally, until onion are just starting to turn golden, add the rest of the Pomegranate Balsamic, season and turn heat down to low. Cook for a further 3 minutes, add the brown sugar and cook for a further 4-5 minutes or until caramelised and gooey.

Meanwhile, heat a large grill plate over a med-high heat. Place the marinated lamb on plate and cook for 10 minutes, basting regularly. Turn and cook the other side for a further 10 minutes, resulting in Medium. Increase/reduce the cooking time for your liking. Rest meat for 10 minutes prior to slicing. Slice meat on the diagonal, transfer to a serving plate, season & top with Pomegranate onions. Serve with a couscous salad.

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  • Most Delicious Lamb I ever cooked!


    by Amber Sceats on 12/11/2012, 00:02
    Amber Sceats
  • Absolutely the most delicious Lamb and Onions I have ever cooked


    by Piki Tutara on 13/11/2012, 16:41
    Piki Tutara
  • Absolutely delicious!


    by Deng Will on 13/11/2012, 16:42
    Deng Will
  • Couldn’t find any pomegranate balsamic – so made some myself from pomegranate juice and plain balsamic. Made this for a dinner party and everyone loved it – especially the pomegranate onions!


    by James Prendergast on 23/11/2012, 10:15
    James Prendergast