Asian Pomegranate Coconut Lamb
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Prep Time
15 mins
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Cook Time
1 hr 52 mins
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Total Time
2 hrs 7 mins
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Servings
4 -6
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Course
Dinner, Baked Goods
Asian Pomegranate Coconut Lamb
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 /2 - 3 pounds leg of lamb boneless
- 2 teaspoons cornstarch
Rub
- 2 tablespoons coconut oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground ginger
- salt freshly ground
- black pepper freshly ground
Marinade/Sauce
- 1 cup coconut milk I like Chaokoh, quality
- 1 cup pomegranate juice
- 1/4 cup hoisin sauce like Lee Kum Kee or Kikkoman, quality
- lime juice of 1
- 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 sauce Asian hot red chili sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1/2 cup peanuts crushed
- 1/3 cup sweetened coconut flakes
- 3 tablespoons pomegranate seeds
- 2 tablespoon green onion chopped
- lime juice freshly squeezed
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.
Notes
- *found in the Asian section of any grocery store **You will not remove netting until you are ready to carve lamb.
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