Asian Pomegranate Coconut Lamb

Name: Asian Pomegranate Coconut Lamb
Prep time: 15 min
Cook time: 1 h 52 min
Total time: 2 h 7 min
Yield: 4 -6
Ingredients: 1 /2 - 3 pounds boneless leg of lamb; 2 teaspoons cornstarch; 2 tablespoons coconut oil; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground ginger; Freshly ground salt and pepper; 1 cup quality coconut milk; 1 cup pomegranate juice; 1/4 cup quality hoisin sauce; Juice of 1 lime; 1 tablespoon rice vinegar; 2 teaspoons garlic powder; 2 teaspoons brown sugar; 1/2 teaspoon onion powder; 1/2 teaspoon ground ginger; 1 teaspoon Sriracha/Asian hot red chili sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup peanuts, crushed; 1/3 cup sweetened coconut flakes; 3 tablespoons pomegranate seeds; 2 tablespoon chopped green onion; freshly squeezed lime juice

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs 7 mins
Servings
4 -6
Course
Dinner, Baked Goods

Asian Pomegranate Coconut Lamb

Victor Mills

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Ingredients

Servings

1 /2 - 3 pounds boneless leg of lamb
2 teaspoons cornstarch

Rub

2 tablespoons coconut oil
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon ground ginger
Freshly ground salt and pepper

Marinade/Sauce

1 cup quality coconut milk (I like Chaokoh)
1 cup pomegranate juice
1/4 cup quality hoisin sauce (like Lee Kum Kee or Kikkoman)*
Juice of 1 lime
1 tablespoon rice vinegar
2 teaspoons garlic powder
2 teaspoons brown sugar
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1 teaspoon Sriracha/Asian hot red chili sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Garnish

1/2 cup peanuts, crushed
1/3 cup sweetened coconut flakes
3 tablespoons pomegranate seeds
2 tablespoon chopped green onion
freshly squeezed lime juice

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Instructions

In a small bowl, whisk together Rub ingredients. With the netting still ON the lamb** spread the rub evenly over every surface of the lamb. Generously season with freshly cracked salt and pepper. Place lamb in a plastic sealable freezer bag.
Whisk together Marinade/Sauce ingredients. Add 1/2 cup Marinade to the lamb. Reserve the remaining Marinade separately – this will become your Sauce. Refrigerate lamb and Sauce for 8-24 hours.
When ready to cook lamb, let excess marinade drip off and place it on a rack in a roasting pan filled with 1 1/2 inches of water. Bake at 400F degrees uncovered for 12 minutes. Reduce to 325F degrees and bake 28-30 minutes per pound or until a meat thermometer inserted in the center of the lamb registers 140 degrees for medium rare/150 degrees for medium well. This would mean 84-90 minutes for a 3 pound medium rare leg. When cooked to desired temperature, remove lamb and tent with foil for 15 minutes before carving.
Meanwhile, toast coconut and peanuts over medium heat until coconut is golden, stirring frequently. Add to a medium bowl and toss with pomegranate seeds and green onions.
While lamb is resting, whisk in 2 teaspoons cornstarch to reserved Sauce. Add Sauce to small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes or until Sauce has reduced and thickened.
To serve, top carved lamb slices with sauce, garnish with toasted coconut/peanuts/pomegranate and top with freshly squeezed lime juice.