Pomegranate Roast Lamb Recipe

Prep Time: 10 minutes, 12 hours overnight
Cook Time: 2 hours
Yield: 6 to 8 serving

• 1 cup pomegranate juice


• 1/2 cup sweet wine


• 1 large onion, cut into pieces


• 1/2 lemon cut up


• 4 cloves garlic cut up


• 1/2 teaspoon black pepper


• 1 tablespoon chopped fresh mint leaves


• 1 teaspoon fresh/dried rosemary leaves


• 1 tablespoon kosher salt


• 1 (5- to 6-pound/2.27 kilo) leg of lamb, boned

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.

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