Tender braised lamb is a show-stopping centerpiece, especially when it stars in a colorful spread with glazed carrots, a bright pomegranate-herb salad, and toasty za'atar flatbread.
Contains: milk, wheat. Notes: The lamb and broth may arrive frozen for freshness. Store the lamb in the refrigerator for 2 days to defrost before cooking. Store the broth in the refrigerator, or if still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time. Depending on seasonal availability, you may receive frozen pomegranate seeds instead of fresh. Rinse and drain the seeds under running water to thaw/
What You Get
Boneless leg of lamb (see note below)
Za'atar seasoning (Middle Eastern spice blend)
Chicken broth (see note below)
Pomegranate seeds (see note below)
What You'll Need
Salt and freshly ground pepper
Honey or maple syrup
Preheat the oven to 500ºF. Roughly chop the onion. Cut the top off the head of garlic to expose the cloves. Place the onion in a Dutch oven, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Tuck the garlic, cut-side down, and a few sprigs of rosemary into the pan.
Leaving the lamb tied up, pat it dry with paper towels, sprinkle all over with 1 teaspoon za'atar, and season generously with salt and pepper. Place the lamb, fat-side up, on top of the onion. Transfer the pot to the oven and roast, uncovered, until the top of the lamb is just starting to brown and the onion is sizzling, about 30 minutes.
Turn down the oven to 300ºF. In a small bowl, stir together 1 cup broth and 2 tablespoons pomegranate molasses, then pour over the onions, scraping up any browned bits in the bottom of the pan. Cover the pot, return to the oven, and braise until the lamb is done to your liking, 1 hour for medium-well or until a thermometer inserted at the thickest part registers 150ºF. Transfer the lamb to a cutting board and let rest for 30 minutes. Strain the pomegranate braising liquid into a small pitcher and discard the onion, garlic, and rosemary.
Meanwhile, cut the carrots into thick rounds. Place the carrots in a large sauté pan, add enough water to cover, and bring to a boil over high heat. Cook until just tender, 6 to 7 minutes. Drain the carrots and return them to the pan. Add ¼ cup butter, ¼ cup honey, and 2 teaspoons lemon juice, and season with salt. Return the pan to medium-high heat and cook, stirring occasionally, until a shiny glaze coats the carrots, 3 to 4 minutes.
Turn up the oven to 400ºF. Drizzle the flatbread with 2 tablespoons olive oil, season with salt, and sprinkle with 2 teaspoons za'atar. Slide the flatbread directly onto the oven rack and bake until the bottoms are crisp, 5 to 6 minutes. Cut the flatbread into a few pieces and wrap in a towel to keep warm.
Pick the parsley and mint, tossing the stems, and tearing the leaves (you should have about ½ cup each). In a bowl, add the herbs and pomegranate seeds, drizzle with 1 teaspoon olive oil and 1 teaspoon lemon juice, season with salt, and toss to combine.
Slice the lamb into thick rounds. Spoon off the fat from the top of the pomegranate braising liquid, if you like. Arrange the lamb on a platter, season with salt, drizzle with the braising liquid, and top with the herb salad. Set the glazed carrots and za'atar flatbreads on the side. Serve warm, passing the garlic yogurt and remaining pomegranate braising liquid at the table.