Prep Time: 10 minutes, 12 hours overnight
Cook Time: 2 hours
Yield: 6 to 8 serving
Place pomegranate juice, sweet wine, onion, lemon, garlic, pepper, mint, rosemary, and salt in a blender.
Pour into a plastic heavy duty bag add lamb and cover it with the sauce.
Refrigerate 12 hours or overnight.
Preheat oven to 325 F./ 160 C. Line baking pan with foil.
Place lamb in the pan, fat-side up.
Roast in the oven until internal temperature reaches 145 F./ 60 C., about 2 hours.
Let it cool for 15 minutes before cutting into slices.