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
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 4|
|Calories from Fat: 392 (57%)|
|Amt Per Serving||% DV|
|Total Fat 43.6g||58 %|
|Saturated Fat 18.9g||94 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 173.9mg||54 %|
|Sodium 158.4mg||5 %|
|Potassium 1038.4mg||27 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 25.2g|
|Protein 45.6g||65 %|
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Calories per serving: 685
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