Roasted Leg of Lamb with Pomegranate Wine Sauce

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This savoury roasted lamb is drizzled with a unexpected tangy pomegranate pan sauce just before serving

Serves: 10 to 12

Ingredients:

• 1 (5- to 6-pound) bone-in leg of lamb, trimmed of excess fat and tied
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh mint
• 1 clove garlic, minced
• 1 cup pomegranate juice, divided
• 1 1/2 teaspoon coarse sea salt, to taste
• 1/4 cup red wine
• 1/2 teaspoon ground black pepper

Method:

In a large baking dish, combine oil, rosemary, mint, garlic and 1/2 cup of the pomegranate juice. Season all sides of the lamb with salt and pepper, then add lamb to the dish. Cover tightly and refrigerate for 2 to 6 hours, turning halfway through.

Preheat the oven to 450°F. Place lamb, fat side up, in a large roasting pan. Pour any excess marinade over the top and sides. Place lamb in the oven and immediately reduce heat to 350°F. Roast until done to your liking, 1 1/4 to 1 1/2 hours more for medium (an instant-read thermometer inserted into the thickest part of meat without touching bone will register 145°F). Transfer lamb to a platter and tent with foil; let rest 15 minutes.

Meanwhile, spoon off and discard fat from pan juices. Add wine, 1/2 cup water and remaining 1/2 cup pomegranate juice to the roasting pan. Place the pan on the stovetop over medium heat (over 2 burners if possible). Bring to a boil, scraping any browned bits off the bottom of the pan. Add any accumulated lamb juices from the platter and cook down until reduced by 1/4, then keep warm. Cut lamb into thin slices and serve with warm sauce drizzled over the top.

Source: Roasted Leg of Lamb with Pomegranate Wine Sauce – Whole Foods

Image Credit: Roasted Leg of Lamb with Pomegranate Wine Sauce

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