Roast Leg of Lamb with Pomegranate-Wine Sauce

Roast Leg of Lamb with Pomegranate-Wine Sauce

Serves 10 to 12

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

  • 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 teaspoons coarse sea salt, to taste
  • 1/2 teaspoon ground black pepper
  • 1/4 cup red wine
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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 the warm sauce drizzled over the top.

Nutritional Info: 
Per Serving:360 calories (140 from fat), 16g total fat, 5g saturated fat, 145mg cholesterol, 440mg sodium, 4g carbohydrate (0g dietary fiber, 3g sugar), 47g 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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