Title: Roast leg of lamb with pomegranate
 Categories: Meats
      Yield: 4 Servings
 
      1    Semi-boneless Leg of Lamb
           -- (2 1/4 lbs)
      3 c  Pomegranate juice
    1/4 c  Country dijon mustard
           -(Grey Poupon)
      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