Ingredients

• 1 lamb leg, trimmed
• 3 tablespoon pomegranate molasses
• 3 tablespoon honey
• 4 garlic, minced
• 2 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 2 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup beef or lamb stock
• 1 eggplant, cut into 1-inch wedges
• 1.5 pound baby potatoes, halved
• 3 tablespoon tahini
• 2 tablespoon fresh lemon juice
• 2 tablespoon water
• 0.5 cup pomegranate arils
• 2 tablespoon fresh mint, chopped
• 1 tablespoon olive oil

Steps

1. Remove lamb leg from refrigerator and let sit at room temperature for 20 minutes.
2. Preheat oven to 425°F (220°C).
3. In a small bowl, combine minced garlic, chopped rosemary, chopped oregano, ground cumin, ground cinnamon, cayenne pepper, kosher salt, and black pepper.
4. Pat lamb leg dry with paper towels, then rub with 2 tablespoons extra virgin olive oil.
5. Apply the herb-spice mixture evenly over all surfaces of the lamb, pressing gently to adhere.
6. Place lamb leg in a roasting pan and arrange baby potatoes around it.
7. Roast at 425°F for 15 minutes to sear the exterior.
8. Reduce oven temperature to 350°F (175°C).
9. Pour beef or lamb stock into the bottom of the roasting pan (avoid pouring over lamb).
10. Continue roasting at 350°F for 45-50 minutes, until internal temperature reaches 130-135°F for medium-rare (insert thermometer into thickest part without touching bone).
11. While lamb roasts, toss eggplant wedges with 1 tablespoon olive oil, kosher salt, and black pepper on a separate baking sheet.
12. During the last 20 minutes of lamb roasting, place eggplant sheet in oven alongside the lamb.
13. In a small saucepan over low heat, whisk together pomegranate molasses and honey until combined.
14. Simmer the pomegranate-honey glaze for 2 minutes, stirring occasionally.
15. When lamb reaches target temperature, remove from oven and brush generously with pomegranate-honey glaze.
16. Tent lamb loosely with aluminum foil and let rest for 10 minutes.
17. In a small bowl, whisk together tahini, fresh lemon juice, water, a pinch of kosher salt, and a pinch of black pepper until smooth and pourable; add more water if too thick.
18. Carve lamb leg from the bone and slice into ½-inch thick slices.
19. Arrange sliced lamb on a large serving platter with roasted potatoes and charred eggplant.
20. Drizzle tahini sauce over the lamb and vegetables.
21. Scatter pomegranate arils and fresh mint over the top and serve immediately.