ROAST LEG w/POMEGRANATE SAUCE

By BobD

Ingredients

• 1 LEG OF LAMB
• 3 TBS. BUTTER
• 2 RIBS CELERY CUT INTO 2" PIECES
• 1 CARROT CUT INTO 2" PIECES
• 1 MED. ONION QUARTERED
• SPRIG OF ROSEMARY OR 1/4 TSP. DRIED
• 2 CLOVES GARLIC
• 5-1/2 C VEAL STOCK OR WATER
• 2/3 C DRY WHITE WINE
• LEMON JUICE TO TASTE

Preparation

Step 1

REMOVE ALL FAT FROM LAMB

BONE AND SAVE THE TRIMMINGS & BONE (CUT INTO 2" PIECES)

MELT 3 TBS. BUTTER OVER HIGH HEAT AND BROWN THE TRIMMINGS & BONES FOR 15 MIN.

DRAIN OFF FAT AND ADD CELERY, CARROT, ONION, ROSEMARY & GARLIC PLUS 1 CUP LIQUID DEGLAZING AS YOU GO.

TOMBAGE WITH ANOTHER CUP OF LIQUID FOLLOWED BY 1/2 C WINE.

ADD 3 CUPS LIQUID AND SIMMER DOWN TO 1-1/2 CUPS.

POMEGRANATE SYRUP

BRING 2 C POMEGRANATE JUICE & 1 C SUGAR TO BOIL. SIMMER 5 MINUTES SKIMMING FROTH. RESERVE IN NON METALLIC BOWL

MARINADE

2 CLOVES GARLIC
1 TB CORIANDER SEEDS
1 TB SEA SALT
1/2 TB BLACK PEPPERCORNS
1-1/2 C POM SYRUP
1/2 C LEMON JUICE

TOAST CORIANDER IN DRY SKILLET AND GRIND IN PROCESSOR w/REMAINING DRY INGREDIENTS THEN MIX WITH LIQUIDS.

POUR OVER BONED LAMB AND MARINATE OVERNIGHT.

REMOVE LAMB, PAT DRY AND TRUSS. RUB LAMB WITH A BIT OF OIL AND ROAST IN A 400 OVEN FOR 12 MINUTES PER POUND FOR RARE.

MEANWHILE, STRAN MARINADE INTO SAUCEPAN AND REDUCE TO ONE CUP. ADD 1-1/2 C LAMB STOCK AND REDUCE TO 1-1/4 C.

POUR OFF FAT FROM ROASTING PAN AND DEGLAZE WITH 1/2 C STOCK AND 1/4 C WHITE WINE. REDUCE AND ADD TO THE ABOVE SAUCE.

ADJUST ACIDITY w/LEMON OR POM SYRUP AND WHISK IN BUTTER.