Pomegranate Roasted Leg of Lamb

By CathyD

Ingredients

• 1/2 cup fresh pomegranate juice
• 3 tablespoons balsamic vinegar
• 3 garlic cloves, finely chopped
• 1 tablespoon Olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons coarsely grated onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 to 4 1/2 pounds boneless leg of lamb, rolled and tied
• Pomegranate seeds, optional

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 350F.
2. Whisk together all ingredients (except lamb and pomegranate seeds) in a small bowl. Place lamb on roasting rack in roasting pan. Roast 80 to 90 minutes (20 minutes per pound), basting with pomegranate mixture every 15 minutes, until a thermometer reaches 145F for medium-rare, 160F for medium or 170F for well done.
3. Remove from oven, tent with foil, and let stand 10 minutes. The internal temperature will rise approximately 10 degrees. Sprinkle with pomegranate seeds and serve with pan juices.

Recipe courtesy of Lave Lake Lamb.


Nutritional Info (per serving)
•Calories 190
•Fat 8g
•Saturated Fat 2.5g
•Polyunsaturated Fat 0.5g
•Monounsaturated Fat 4g
•Cholesterol 80mg
•Sodium 290mg
•Potassium 340mg
•Carbohydrates 3g
•Fiber 0g
•Sugars 2g
•Protein 25g