Roast Leg of Lamb with Pomegranate
Yield
servingsPrep
20 minCook
2 hrsReady
3 daysLow 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 |
*
|
| 3 | cups |
pomegranate juice
|
* |
| ¼ | cup |
whole-grain mustard
|
*
|
| 4 | teaspoons |
garlic
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
semi-boneless |
*
|
| 7.1E+2 | ml |
pomegranate juice
|
* |
| 59 | ml |
whole-grain mustard
|
*
|
| 2E+1 | ml |
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.
