POMEGRANATE ROASTED LEG OF LAMB
Makes 12 Servings
1/2 cup pomegranate juice or grenadine
3 T balsamic vinegar
3 cloves garlic, finely chopped
2 T coarse grated onion
2 T chopped fresh rosemary leaves
1 T olive oil
1 tsp each salt and pepper
4 to 4 1/2 pounds lamb leg, boned, trimmed, rolled and tied
- In small bowl whisk together all ingredients except lamb.
- Place lamb on roasting rack in roasting pan. Baste lamb every 15 minutes
with pomegranate glaze and roast at 350 F for 30 to 35 minutes per
pound or until desired degree or doneness. Remove from overn, cover and
let stand for 10 minutes. Internal temperature will rise 5 to 10 degrees F while resting.