Roast leg of lamb with pomegranate
Roast Lamb Legs
Last updated 6/12/2012 1:20:35 AM. Recipe ID 52399. Report a problem with this recipe.
Title: Roast leg of lamb with pomegranate
Yield: 4 Servings
1 Semi-boneless Leg of Lamb
-- (2 1/4 lbs)
3 c Pomegranate juice
1/4 c Country dijon mustard
4 ts Fresh garlic, minced
Check out our juice aisle for pomegranate juice. (Cranberry juice can
be used in its place). The marinade imparts great flavor to the lamb
and provides a tangy, rich sauce. Combine pomegranate juice, mustard,
garlic. Completely submerge lamb in marinade. Marinate for 2-3 days.
Remove lamb from marinade, save marinade. Place lamb in oven-proof
dish, place in preheated 350 oven. Roast for 1 hour, 15 minutes. Let
lamb rest outside the oven for 15 minutes before serving. As soon as
the lamb is in the oven, strain the marinade twice through a fine
mesh sieve. Place in small saucepan, bring to a boil, simmer for 1
hour and 15 minutes. Serve with sliced lamb.
Nutritional information per serving (4): 456 calories, 53 g protein,
15.5 g fat (5 g saturated), 15g carbohydrates, 163 mg cholesterol,
505 mg sodium Exchanges: 7 extra lean meats, 1 fruit
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