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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
Garlic & Herb Roasted Leg of Lamb - EASY, Juicy & Delicious Recipe!!
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The most delicious, juiciest and aromatic recipe for roasted leg of lamb! My rosemary, thyme, mustard and garlic lamb is so easy to make and perfect for special occasions and holidays such as Easter. I roast the leg of lamb over a bed of baby potatoes, seasoning the potatoes as they bake. The aroma from this lamb roasting in the oven is mouthwatering! Enjoy this roast dinner for Easter, any special occasion or for Sunday roast dinner!
INGREDIENTS:
1 bone-in or boneless leg of lamb
2 tbsp dijon mustard
1/4 cup olive oil
1 tbsp fresh thyme
1 1/2 tbsp chopped rosemary
5 to 6 finely minced garlic cloves
1 to 1 1/2 tbsp coarse Kosher salt
1 tsp ground black pepper
For Potatoes:
2 to 3 pounds baby potatoes
1 tbsp olive oil
salt and black pepper
1 tbsp herb blend - Italian or French
INSTRUCTIONS HERE:
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Roast leg of lamb with Pomegranate, Garlic& Herbs for xmas#Russell Hobbs#lamb
Learn how to make Roast leg of lamb, I hope you will enjoy this easy Roast with Pomegranate molasses made in Lebanon,
Lamb with Pomegranate Molasses, Garlic and Mint Garlic and Mint Lamb with Pomegranate Molasses is a really simple dish to prepare and cook. It's perfect for a barbecue or cooked in the oven and needs very little attention, giving you plenty of time to do something else or prepare a delicious salad.
Perfect for lazy garden days at home or casual entertaining, the pomegranate molasses adds great colour and sweetness to this dish that the whole family will love.
Roast Leg of Lamb with Pomegranate, Garlic & Herbs - Easter Lamb Recipe
Learn how to make Roast Leg of Lamb! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy, Roast Leg of Lamb with Pomegranate, Garlic & Herbs recipe!
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:
Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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#NigellaLawson