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Pomegranate Roasted Leg of Lamb

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Makes: 10 to 12 servings Total Time: 1 hr 30 min
Category: Dinner Entrees Sub Category: Other

what you need
  • 1/2 cup pomegranate juice
  • 3 tablespoons balsamic vinegar
  • 3 garlic cloves, finely chopped
  • 2 tablespoons coarsely grated onion
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (4 to 4.5 lb.) boneless leg of lamb, rolled and tied
  • 3 tablespoons pomegranate seeds
make it
Preheat oven to 350 degrees F. Whisk together all ingredients (except lamb and pomegranate seeds) in a small bowl.

Place lamb on roasting rack in roasting pan. Roast 80 to 90 minutes (20 minutes per pound), basting with pomegranate mixture every 15 minutes, until a thermometer reaches 145 degrees for medium-rare, 160 for medium, or 170 for well done.

Remove from oven, tent with foil, and let stand 10 minutes. The internal temperature will rise approximately 10 degrees. Sprinkle with pomegranate seeds and serve with pan juices.
Notes
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