The pomegranate and Dijon marinade in this dish serves double duty. Not only does it flavor the leg of lamb inside out, but it's then cooked down into a thick, rich sauce for drizzling over the sliced roasted lamb.

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Recipe Summary

prep:
10 mins
cook:
1 hr 15 mins
additional:
2 days
total:
2 days
Servings:
8
Yield:
1 2 1/4-pound leg of lamb
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix pomegranate juice, mustard, and garlic together in a large bowl. Submerge lamb in the marinade. Cover and refrigerate for 2 days.

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  • Preheat the oven to 350 degrees F (175 degrees C). Remove lamb from the marinade and place in a roasting pan.

  • Bake lamb in the preheated oven until an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), about 1 hour 15 minutes.

  • In the meantime, transfer the marinade to a saucepan and bring to a boil. Whisk in cornstarch to thicken. Let simmer to desired thickness over the lowest heat setting while lamb bakes.

  • Let lamb rest briefly before slicing. Serve with sauce on the side.

Cook's Note:

I used a partially boneless leg of lamb.

Nutrition Facts

208 calories; protein 14.7g; carbohydrates 17.8g; fat 8g; cholesterol 51.3mg; sodium 228.9mg. Full Nutrition
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