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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

  1. In small bowl whisk together all ingredients except lamb.
  2. 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.

 

 

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