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Photo of Slow-cooked lamb leg with pomegranate and mint salad by WW

Slow-cooked lamb leg with pomegranate and mint salad

Total Time
5 hr
30 min
4 hr 20 min
Delicious slow cooked lamb flavoured with cuimn seeds, coriander, cinnamon and chilli flakes is sure to be a crowd pleaser. Served with fresh cabbage and capsicum salad and a sweet pomegranate molasses dressing.


Ground cumin

2 tsp, cumin seeds, crushed

Ground coriander

2 tsp, coriander seeds, crushed

Ground cinnamon

½ tsp

Dried chilli flakes

½ tsp

Salt reduced chicken stock

1 cup(s), (250ml)

Pomegranate molasses

30 ml, (1 1/2 tbs)

Olive oil

1 tbs

Lamb leg roast, raw

2000 g, boneless

Lemon juice

2 tbs


2 tsp

Green cabbage

1 half, trimmed, thinly sliced

Red onion

1 medium, thinly sliced

Red capsicum

2 medium, deseeded, thinly sliced

Fresh mint

2 cup(s), torn

Wholemeal tortilla

516 g, (12 x 43g)

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (260g)


  1. Preheat oven to 210°C. Combine cumin, coriander, cinnamon and chilli flakes in a small bowl. Place lamb in a large baking dish. Rub spice mixture over lamb and lightly spray with oil. Bake for 15-20 minutes or until browned.
  2. Reduce oven to 150°C. Add chicken stock to base of pan. Cover lamb with baking paper, tucking edges of paper under meat. Cover entire tray with foil. Bake for 3½-4 hours or until lamb is extremely tender and easily shreds with a fork.
  3. Transfer lamb to a plate. Cover with foil and set aside for 10 minutes to rest before coarsely shredding meat with 2 forks. Keep warm.
  4. Meanwhile, whisk pomegranate molasses, oil, lemon juice and honey in a large bowl until combined. Add cabbage, onion, capsicum and mint. Season and gently toss to combine.
  5. Spread each wrap with a little yoghurt. Top with shredded lamb and salad. Fold to enclose.


TIP: Lamb can be made up to 2 days ahead, cooled then stored in an airtight container in the fridge until ready to use. Cover and reheat in a 160°C oven until just heated through.