Pomegranate Roasted Leg of Lamb

Recipe

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Pomegranate Roasted Leg of Lamb

Thom Hackett

Lamb

Use only organic or all-natural products and ingredients.

Ingredients

½ cup pomegranate juice

3 tablespoons balsamic vinegar

3 cloves garlic, finely chopped

2 tablespoons coarse grated onion

1 tablespoon olive oil

2 tablespoons chopped fresh rosemary leaves

1 teaspoon salt

1 teaspoon pepper

1 boneless leg of lamb, rolled and tied (about 4 to 4 ½ pounds)

Cooking Method

Preheat oven to 350°F.

In a small bowl whisk together all ingredients (except lamb!).

Place lamb on roasting rack in roasting pan.

1. Baste lamb every 15 minutes and roast at 350°F for 20 minutes per pound or until desired degree of doneness: 145°F for medium-rare, 160°F for medium and 170°F for well.

2. Remove from oven, cover and let stand for 10 minutes. The internal temperature will rise approximately 10 degrees.

Sprinkle with pomegranate seeds and serve with pan juices.

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