Lamb-Roast Leg of w/ Pomegranate

By timbrehse

Ingredients

• 1 whole pomegranate, skin and pith removed ASK THE
• 1/4 cup olive oil
• 3/4 cups red wine
• 2 large red onions, peeled
• 3 cloves garlic
• 1 teaspoon black peppercorns
• 1/2 lemon, sliced or roughly chopped, with the skin
• 1/2 teaspoon salt
• 1 Boneless Leg of Lamb, 4-5 lbs before boning

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

Place the pomegranate seeds, oil wine, onions, garlic, pepper, lemon and salt in a food processor, and process until the onion is finely chopped.

Preheat the oven to 450 degrees. Using 4-5 pieces of kitchen twine, roll and tie the lamb into a roughly cylindrical shape, which will allow it to cook more evenly and carve more nicely.

Place the tied lamb on a rack over a roasting pan. Roast about 30 minutes, then lower the heat to 325 degrees, and roast an additional 12-15 minutes per pound, or until an internal thermometer reads 130 degrees. (Ovens vary, but lamb should never be overcooked or cooked until medium. That defeats the entire point. The end pieces will be more well done if you have one fussy guest for the holidays)Let