- 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
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.
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