Roast leg of lamb w/ pomegranate
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Leg of Lamb; boneless |
| 3 | cups | Pomegranate juice |
| ¼ | cup | Grey Poupon dijon-style |
| . mustard | ||
| 4 | teaspoons | Garlic; minced |
Directions
Combine the pomegranate juice, mustard and garlic. Completely submerge the lamb in the marinade.
Marinate for 2 to 3 days.
Remove the lamb and place in an oven-proof dish. Save the marinade.
Roast for 1 hour, 15 minutes in a preheated 350øF oven. Let the 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 a small saucepan, bring to a boil, simmer for 1 hour and 15 minutes.
Serve with the sliced lamb.
Nutritional Information: per serving: 456 calories, 53g protein, 15g fat, 15g carbohydrates, 163mg cholesterol, 505mg sodium ** Whole Foods Markets -- sales brochure ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-22-95