Don't miss another issue…      Subscribe

Roast Leg of Lamb with Pomegranate

 

37

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

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

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 3g (0.1 oz)
Amount per Serving
Calories 40% of calories 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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed