Roasted Leg of Lamb with Pomegranate Glaze
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT1H30M1 Hr 15 Min
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Yield:6-8 Servings
Ingredients
- ¾ cup pomegranate molasses
- ½ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh mint (or dried)
- 1 tablespoon chopped fresh rosemary (or dried)
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 boneless leg of lamb (3-5 pounds)
- 1 cup pomegranate seeds for garnish (optional)
- 177.44ml pomegranate molasses
- 118.29ml extra-virgin olive oil
- 38.34g lemon juice
- 4 garlic cloves, minced
- 12.78g chopped fresh mint (or dried)
- 12.78g chopped fresh rosemary (or dried)
- 12.78g honey
- 4.26g kosher salt
- 4.26g freshly ground black pepper
- 1 boneless leg of lamb (3-5 pounds)
- 236.59ml pomegranate seeds for garnish (optional)
Pomegranate molasses is an ingredient commonly used in Middle Eastern cuisine. It is made from a reduction of pure pomegranate juice leaving an intense sweet and sour flavor that complements lamb beautifully. *Recipe requires at least 4 hours of marinate time.
Preparation
STEP 1
Whisk together the molasses, olive oil, lemon juice, garlic, mint, rosemary, honey, salt and pepper in a medium bowl.
STEP 2
Pour half of the mixture in a gallon-sized re-sealable bag or large dish, reserving the remaining marinade for the glaze. Untie the lamb and trim fat. Place lamb in the bag or dish with marinade and leave for four hours or overnight.
STEP 3
Preheat oven to 350°F.
STEP 4
Remove lamb from marinade. Heat reserved marinade in a saucepan until hot.
STEP 5
Retie the lamb and place on a rack in a shallow roasting pan. Roast 20 minutes per pound, basting frequently with the warm marinade, or until a meat thermometer registers 130°F-135°F (for medium rare).
STEP 6
Let rest 5-10 minutes. Sprinkle pomegranate seeds over the top and serve, passing remaining hot marinade.