Pomegranate Roasted Leg of Lamb

Succulent lamb, marinated in a mixture of pomegranate juice, balsamic vinegar, garlic, onion, olive and fresh rosemary.

Pomegranate Roasted Leg of Lamb

Prep Time

10 minutes

Cook Time

90 minutes

Serves

12 people

Make this Pomegranate Roasted Leg of Lamb a new fall tradition in your household.

Succulent lamb, marinated in a mixture of pomegranate juice, balsamic vinegar, garlic, onion, olive and fresh rosemary.

Recipe and image provided by the American Lamb Board.

Ingredients

  • 1/2 cup pomegranate juice
  • 3 tablespoons balsamic vinegar
  • 3 cloves garlic, finely chopped
  • 2 tablespoons onion, coarse grated
  • 1 tablespoon olive oil
  • 2 tablespoons fresh rosemary leaves, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 to 4-1/2 pounds American Lamb leg, boned, rolled and tied

Preparation

  • 1 In small bowl whisk all ingredients together except lamb leg.
  • 2 Place lamb on roasting rack in roasting pan. Baste lamb every 15 minutes and roast at 350ºF for 20 minutes per pound or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Remove from oven, cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
  • 3 Remove from oven, cover and let stand for 10 minutes (internal temperature will rise approximately 10 degrees), then serve.
NUTRITION:
  • Calories 238
  • Protein 31
  • Carbohydrates 4
  • Fat 10
  • Fat Calories 38
  • Cholesterol 98
  • Sodium 272
  • Zinc 5
  • Iron 3
  • Vitamin B12 3

More

2d

Cranberries, and their incredibly crisp, crimson color, have long been an attractive way to dress up our holiday table but, contrary to what (…)

2d

Cranberry Brie Bites are so simple and yet, so beautiful for your Thanksgiving table. Made with wonton wrappers filled with brie, (…)

3d

This Grilled Squash recipe features Allspice. The flavor of allspice is easily replicated by simply mixing together equal amounts of ground (…)

More TFC