Roast Leg of Lamb with Pomegranate-Wine Sauce

Roast Leg of Lamb with Pomegranate-Wine Sauce

Serves 8

We like to make lamb turnovers with any leftovers. Cut thawed frozen puff pastry dough into squares, fill with meat and cooked carrots, potatoes, celery or green beans and some of the leftover pan drippings from the lamb. Fold into triangles and seal, then bake in a 350°F oven until golden.

  • 1 (5-pound) bone-in leg of lamb, trimmed of excess fat
  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped rosemary
  • 1 tablespoon finely chopped mint
  • 1 clove garlic, finely chopped
  • 1 cup pomegranate juice
  • Salt and pepper, to taste
  • 1/4 cup red wine
  • Rosemary sprigs
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In a large bowl or resealable bag large enough to hold the lamb comfortably, mix 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. Cover tightly and refrigerate for 2 to 6 hours, turning halfway through.

Preheat 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 a thermometer inserted into the thickest part of the lamb reaches 160°F (about 1 hour and 15 minutes). Transfer to platter and tent with foil; let rest 15 minutes.

While meat is resting, spoon off and discard fat from the drippings in the roasting pan. Add wine, 1/2 cup water, and remaining pomegranate juice to drippings. Place roasting pan over burner at medium heat. 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 one-quarter, then keep warm. Cut lamb into thin slices and garnish with rosemary springs. Serve with the warm pan juices drizzled over the top.

Nutritional Info: 
Per Serving:620 calories (250 from fat), 28g total fat, 10g saturated fat, 250mg cholesterol, 360mg sodium, 5g carbohydrate (0g dietary fiber, 4g sugar), 78g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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