Pomegranate Roasted Leg of Lamb
0.50 cup pomegranate juice
3 tbsp balsamic vinegar
3 cloves garlic, finely chopped
2 tbsp coarse grated onion
1 tbsp olive oil
2 tbsp chopped fresh rosemary leaves
1 tsp salt
1 tsp pepper
4 American Lamb leg, boned, rolled and tied
1
In small bowl whisk together all ingredients except lamb leg. Place lamb on roasting rack in roasting pan. Baste lamb every 15 minutes and roast at 350ºF for 20 minutes per pound or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Remove from oven, cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
Recipe and image provided by the American Lamb Board
Ingredients
0.50 cup pomegranate juice
3 tbsp balsamic vinegar
3 cloves garlic, finely chopped
2 tbsp coarse grated onion
1 tbsp olive oil
2 tbsp chopped fresh rosemary leaves
1 tsp salt
1 tsp pepper
4 American Lamb leg, boned, rolled and tied
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