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Lamb with Rhubarb

Lamb with Rhubarb

By Morrisons
Treat the family to a roast leg of lamb with pomegranate and wonderfully Wonky rhubarb. Super tasty on a Sunday roast.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 1 handful of fresh mint leaves
  • 2 kg of leg of lamb
  • 1 tbsp of ground ginger
  • 2 tablespoons of red current jelly, warmed
  • 400 ml of rosé wine
  • 500 g of rhubarb, trimmed and cut into 3cm slices
  • 300 g of shallots, peeled
  • 70 g of pomegranate seeds

Method

2 steps

  1. Step 1

    Heat the oven to 200°C/180°C fan/Gas 6. Put the lamb into a large roasting tin, rub the ginger into the skin and season. Place the shallots round the lamb, pour in the wine, loosely cover with foil and roast for 1 hour 30 minutes.

  2. Step 2

    2. Remove the foil and baste the lamb with the cooking juices. Toss the rhubarb with the redcurrant jelly and add it to the tin with the pomegranate seeds. Return to the oven for 40 minutes. Serve scattered with mint.