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Narsai's Pomegranate Lamb

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Submitted by tjpa

YIELD

10 servings

PREP

8 hrs

COOK

1 hrs

READY

9 hrs

Ingredients

1 237
CUP ML POMEGRANATE JUICE
unsweetened *
½ 118
CUP ML RED WINE
dry *
2 2
LARGE LARGE ONIONS
1 1
EACH EACH LEMON
unpeeled, chopped
3 3
CLOVES CLOVES GARLIC *
1 5
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML BASIL
fresh, chopped
1 5
TEASPOON ML SALT
5-6
LBS LEG OF LAMB
*

Directions

*Note: Leg of lamb should be butterflied.

In blender, combine pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and salt.

Rub some of marinade well into lamb.

Place meat in shallow glass or enamel pan.

Pour remaining marinade over meat.

Marinate in refrigerator overnight.

When ready to cook, wipe off excess marinade.

Grill over medium coals or roast the lamb at 325F until thermometer reaches 145F for medium-rare.

Let rest 5 to 10 minutes before carving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 432 54% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 369mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 87g
Vitamin A 1% Vitamin C 8%
Calcium 2% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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