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How To make Roast Leg Of Lamb with Pomegranate
1 Semi-boneless Leg of Lamb
-- (2 1/4 lbs) 3 c Pomegranate juice
1/4 c Country dijon mustard
-(Grey Poupon) 4 ts Fresh garlic, minced
Check out our juice aisle for pomegranate juice. (Cranberry juice can be used in its place). The marinade imparts great flavor to the lamb and provides a tangy, rich sauce. Combine pomegranate juice, mustard, garlic. Completely submerge lamb in marinade. Marinate for 2-3 days. Remove lamb from marinade, save marinade. Place lamb in oven-proof dish, place in preheated 350 oven. Roast for 1 hour, 15 minutes. Let lamb rest outside the oven for 15 minutes before serving. As soon as the lamb is in the oven, strain the marinade twice through a fine mesh sieve. Place in small saucepan, bring to a boil, simmer for 1 hour and 15 minutes. Serve with sliced lamb.
Nutritional information per serving (4): 456 calories, 53 g protein, 15.5 g fat (5 g saturated), 15g
carbohydrates, 163 mg cholesterol, 505 mg sodium Exchanges: 7 extra lean meats, 1 fruit Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Mintzias
How To make Roast Leg Of Lamb with Pomegranate's Videos
How to Cook a Leg of Lamb | Jamie Oliver
Jamie shows us how to cook the perfect leg of lamb. Inspiration on how to prepare, roast, rest and carve the juiciest and tastiest lamb you'll ever eat! Give it a go with your own favourite flavour combo and this fool proof recipe will give you the best lamb ever.
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Slow roasted lamb shoulder with pomegranate
Perfect summer food
Roast leg of Lamb
Roast Leg of Lamb
Ingredients
- 2kg (4.4 lbs) leg of lamb
- 4 cloves garlic, cut in half
- 2 sticks rosemary, cut into 8 x 3cm pieces
- 4 tbsp olive oil
- salt
Method
1. Preheat your oven to 220°C (428°F) with the fan on.
2. Cut 7-8 crosses into the lamb leg, stuffing each one with half a piece of garlic and a piece of rosemary.
3. Drizzle with olive oil and season generously with salt on all sides, then place the lamb onto a tray with a rack.
4. Place into the preheated oven. After 10 minutes, reduce the oven temperature to 180°C (356°F). Continue to cook at 180°C for roughly an hour. You are aiming for an internal temperature of 55°C (131°F).
5. Remove the lamb leg from the oven and let it rest for 20 - 30 minutes.
6. Carve your lamb, and it's good to go!
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Roasted Lamb with Pomegranate Gremolata
I coated a boneless leg of lamb with an orange-herb wet rub, cooked it to perfection, and then draped it in a delicious mixture of pomegranate seeds and herbs. Each bite of in the tender-flavorful meat along with the tart pop of the fruit is a flavor explosion. Roasted Lamb with Pomegranate Gremolata is the most delicious meal for Sunday dinner, weekend entertaining, or celebrating the holidays.
Slow Roasted Lamb Leg
Try this ultra tender slow roasted lamb leg for your next Sunday roast! Incredibly easy and very forgiving.
Butterflied Leg of Lamb
This butterfield leg of lamb is the perfect choice for a speedy Sunday Lunch and can even be cooked on the barbecue
Find the full recipe here: