To make Lamb Porchetta Roll with Mint and Pomegranate Sauce use lamb breast or belly which is available from most butchers. Similar in style to classic pork belly used in porchetta, lamb breast has so much flavour and layers of meat and fat that melt and tenderise during a slow cooking process.
Lamb Porchetta Roll with Mint and Pomegranate Sauce
Serves 4
Ingredients:
1 tbsp harissa paste
2 tbsp sun-dried tomato pesto
4 cloves garlic, crushed
1 tbsp caster sugar
1 tbsp finely grated lemon zest
½ cup panko breadcrumbs
1kg boneless lamb breast
1 tbsp extra-virgin olive oil
Roast potatoes to serve
Mint and pomegranate sauce
¾ cup malt vinegar
1 cup brown sugar
1 ½ cups mint leaves chopped
¼ cup pomegranate arils
1 shallot, finely chopped
Method:
To make the harissa stuffing, in a small bowl mix harissa, tomato pesto, garlic, sugar, lemon zest and breadcrumbs together and season.
Lay your lamb breast flat on a chopping board with the rib side facing up. Spread with harissa stuffing.
Find the thinner edge of your lamb breast and begin to tightly roll the breast until you have a neat, tightly rolled, uniform log resembling a porchetta. Tie cooking twine around the lamb breast to secure. Refrigerate overnight for the lamb to marinate.
Preheat oven to 150°C (130°C fan forced). Wrap the lamb in two layers of foil and place in a roasting tray with a small rack inside. Roast for 3 hours (or until internal temperature is 95°C on a meat thermometer). Carefully remove from the oven and remove the foil. Increase oven temperature to 200°C (180°C fan forced). Brush the lamb with oil and roast for a further 15-20 minutes or until golden. Rest for 20 minutes.
For the mint and pomegranate sauce, place the vinegar and sugar in a small saucepan over medium heat and stir until combined. Bring to the boil and cook for 5-6 minutes or until just thickened. Allow to cool completely, add the mint, pomegranate arils and shallot and stir to combine. Serve lamb porchetta roll warm or at room temperature thinly sliced with roast potatoes and mint and pomegranate sauce.
Smart Tip:
Lamb breast or belly is available from most butchers. Similar in style to classic pork belly used in porchetta, lamb breast has so much flavour and layers of meat and fat that melt and tenderise during a slow cooking process.
