Roast Leg of Lamb with Pomegranate
Try this Roast Leg of Lamb with Pomegranate recipe, or contribute your own. "Garlic" and "Meats" are two of the tags cooks chose for Roast Leg of Lamb with Pomegranate.
Yield: 4 Ready in 1 hours
3 people trying soon
Roast Leg of Lamb with Pomegranate Preparation
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, email@example.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Roast Leg of Lamb with Pomegranate. Be the first to review it!