Pomegranate Purée Glaze for Lamb

Use Purée Pomegranate, Frozen, Boiron (1kg) to make this recipe. Pomegranate purée becomes a glossy lamb glaze when reduced with honey and warm spices. Brush it on only during the final minutes of cooking so the fruit sugars caramelise without burning.

At a glance

• Yield: 4
• Preparation: 10 minutes
• Cooking: 15 minutes
• Chilling or freezing: None

Purée Pomegranate, Frozen — Boiron (1kg)

£18.67

● In stock

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Ingredients

• 250g pomegranate purée, thawed
• 2 tbsp runny honey
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 small garlic clove, finely grated
• 8 lamb cutlets
• 1 tbsp olive oil
• Fine sea salt and black pepper
• 2 tbsp chopped flat-leaf parsley

Method

1. Simmer the purée, honey, lemon, cumin and garlic for eight to ten minutes until it lightly coats a spoon. Keep warm.
2. Pat the lamb dry, rub with oil and season. Sear or grill to your preferred doneness.
3. During the final two minutes, brush the cutlets lightly with glaze and turn once. Watch closely because the glaze colours quickly.
4. Rest the lamb, spoon over a little fresh glaze and finish with parsley. Serve remaining glaze separately.

Why this recipe works

Reducing purée concentrates pomegranate's acidity and colour. Honey gives the glaze enough viscosity to cling, while late application protects it from the high heat needed to cook the lamb.

Practical tips and variations

• Keep a separate portion of glaze for serving so it never touches raw meat.
• If the purée is sweetened, begin with half the honey and adjust after reducing.
• The glaze also works on roasted aubergine or cauliflower.

Serving and storage

Refrigerate unused glaze that has not touched raw meat for up to three days. Reheat gently before serving.

Frequently asked questions

Can I prepare pomegranate glaze in advance?

Yes. Make it up to three days ahead, chill it and warm it gently before use.

When should I glaze lamb?

Brush it on during the final one or two minutes to avoid scorching the fruit sugars.

Can I use the glaze without honey?

Yes. Use maple syrup or reduce the purée further, then balance the acidity to taste.