This savoury roasted lamb is drizzled with a unexpected tangy pomegranate pan sauce just before serving
Serves: 10 to 12
In a large baking dish, combine oil, rosemary, mint, garlic and 1/2 cup of the pomegranate juice. Season all sides of the lamb with salt and pepper, then add lamb to the dish. Cover tightly and refrigerate for 2 to 6 hours, turning halfway through.
Preheat the oven to 450°F. Place lamb, fat side up, in a large roasting pan. Pour any excess marinade over the top and sides. Place lamb in the oven and immediately reduce heat to 350°F. Roast until done to your liking, 1 1/4 to 1 1/2 hours more for medium (an instant-read thermometer inserted into the thickest part of meat without touching bone will register 145°F). Transfer lamb to a platter and tent with foil; let rest 15 minutes.
Meanwhile, spoon off and discard fat from pan juices. Add wine, 1/2 cup water and remaining 1/2 cup pomegranate juice to the roasting pan. Place the pan on the stovetop over medium heat (over 2 burners if possible). Bring to a boil, scraping any browned bits off the bottom of the pan. Add any accumulated lamb juices from the platter and cook down until reduced by 1/4, then keep warm. Cut lamb into thin slices and serve with warm sauce drizzled over the top.
Image Credit: Roasted Leg of Lamb with Pomegranate Wine Sauce
from NUTRITIONCLUB http://nutritionclub.ca/roasted-leg-of-lamb-with-pomegranate-wine-sauce/
from Nutrition Club Canada https://nutritionclubca.wordpress.com/2015/12/14/roasted-leg-of-lamb-with-pomegranate-wine-sauce/
via WordPress https://jonathanwilhoite.wordpress.com/2015/12/14/roasted-leg-of-lamb-with-pomegranate-wine-sauce/
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