Perfect Easter Lamb with Pomegranate Juice


100 min


4 persons




5.00 (1)

If you are looking for a recipe for a festive main course or just want to dine with delicious meat, we suggest you to cook lamb loin. 
The meat is very tender, and the pomegranate sauce complements it perfectly!


  • lamb : 800 g (loin)
  • black pepper : 0.3 tsp
  • salt : 1 tsp
  • pomegranate juice : 250 ml
  • lemon : 1 piece
  • sugar : 20 g
  • starch : 10 g
  • olive oil : 2 Tbsp

Metric Conversion

Stages of cooking

  1. Wash meat, rub with pepper and salt.

  2. Pour the meat with pomegranate juice and leave to marinate for 1 hour.

  3. Pour pomegranate juice into a saucepan and leave for the sauce. Dry the meat with a paper towel. Turn on the oven to warm up to 180 degrees.

  4. Fry each piece of meat in a hot frying pan in olive oil on both sides until golden brown.

  5. Put the meat in a baking form and bake in the oven for 10-15 minutes.

  6. Prepare the sauce: add freshly squeezed juice of one lemon, sugar and starch to pomegranate juice. Mix well, put on the fire and cook, stirring constantly, until boiling. Then boil until thick, about 2 minutes.

    Easter Lamb is ready, serve with pomegranate sauce!

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