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Roast Leg of Lamb with Pomegranate

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Recipe

 

Yield

servings

Prep

20 min

Cook

2 hrs

Ready

3 days
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each leg of lamb
semi-boneless
* Camera
3 cups pomegranate juice
*
¼ cup whole-grain mustard
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4 teaspoons garlic
fresh, minced
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Ingredients

Amount Measure Ingredient Features
1 each leg of lamb
semi-boneless
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7.1E+2 ml pomegranate juice
*
59 ml whole-grain mustard
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2E+1 ml garlic
fresh, minced
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Directions

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 to 3 days.

Remove lamb from marinade, save marinade.

Place lamb in oven-proof dish, place in preheated 350℉ (180℃) F 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 3g (0.1 oz)
Amount per Serving
Calories 40% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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