Sliced, arranged on a platter and scattered with pomegranate jewels, this simple-to-serve lamb joint looks gorgeously impressive. Get a butcher to butterfly the meat for you, for maximum ease.
Step 1For the lamb, in a small bowl mix the tomato purée, yogurt, spices, garlic, lemon zest and juice and some seasoning. Put the lamb in a large roasting tin or ovenproof dish and rub the marinade over both sides. Arrange skin-side up, cover with clingfilm and leave to marinate in the fridge for at least 2hr (or overnight).
Step 2Preheat grill to high. Uncover lamb and grill for 5min, until lightly golden. Remove lamb and preheat oven to 200°C (180°C fan) mark 6. Roast lamb for about 30min for pink meat (this may take a little longer if parts of your lamb are very thick). A meat thermometer should reach 60°C when inserted into the thickest part. Cover with foil and leave to rest for 20-30min.
Step 3Meanwhile, make the chermoula dressing. Heat a small frying pan over low-medium heat and fry the cumin and coriander seeds for 1-2min, until fragrant. Empty into the small bowl of a food processor and add the remaining dressing ingredients and some seasoning.
Step 4Whizz until finely chopped with a loose consistency, adding a little water if needed.
Step 5Slice the rested lamb and arrange on a platter. Drizzle over some of the juices from the roasting tin and scatter over the pomegranate seeds and flaked almonds. Serve with the chermoula dressing.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
