Narsais Pomegranate Lamb

10 Servings

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Narsais Pomegranate Lamb Ingredients

1 c Unsweet. pomegranate juice	1 ts Black pepper
1/2 c Dry red wine	1 tb Chopped fresh basil leaves
2 Large onions	1 ts Salt
1 Lemon; unpeeled, chopped	1 (5- to 6-lb) leg of lamb *
3 Cloves garlic

Instructions for Narsais Pomegranate Lamb

*Note: Leg of lamb should be butterflied. In blender, combine pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and salt. Rub some of marinade well into lamb. Place meat in shallow glass or enamel pan. Pour remaining marinade over meat. Marinate in refrigerator overnight. When ready to cook, wipe off excess marinade. Grill over medium coals or roast the lamb at 325F until thermometer reaches 145F for medium-rare. Let rest 5 to 10 minutes before carving. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: LambCuisine: Uncategorized

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