One way to show off the rich, tartness of our Pomegranate Balsamic. This dish is perfect for a large group. Try the caramelised pomegranate onions with lamb sausages or roast duck.

Ingredients

1.5Kg deboned leg of lamb, fat and sinew removed

2 tbls ras-el-hanout (spice blend made up of cinnamon, cumin, paprika, coriander seed, allspice, turmeric, and other selected spices)

200mL Pukara Estate Pomegranate Balsamic Vinegar

70mL Pukara Estate Premium Extra Virgin Olive Oil, plus extra for onions

1 tbls chopped rosemary

1 tbls chopped mint

Half preserved lemon, washed and finely diced

3 large red onions, thinly sliced into rings

1 tbls brown sugar

Method

In a large non-reactive bowl, place the lamb, spices, Premium EVOO, herbs, preserved lemon, and 50mL of Pomegranate Balsamic. Coat all the meat in the marinade and refrigerate for 4-6 hours or overnight. Remove from the fridge 15 minutes before cooking.

Heat a heavy-based fry pan over medium heat, splash with Premium EVOO, and add sliced onions. Stir occasionally until onions start turning golden. Add the rest of the Pomegranate Balsamic, season, and turn heat down to low. Cook for a further 3 minutes, add the brown sugar, and cook for another 4-5 minutes.

Meanwhile, heat a large grill plate over medium-high heat. Place the marinated lamb on the plate and cook for 10 minutes, basting regularly. Turn and cook the other side for a further 10 minutes for medium. Increase or reduce cooking time based on preference.

Rest the meat for 10 minutes prior to slicing. Slice the meat on the diagonal, transfer to a serving plate, season, and top with pomegranate onions. Serve with a couscous salad.