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Roasted Leg of Lamb with Pomegranate-Wine Sauce

Serves 10 to 12
Time 3 hr 45 min
This savory roasted lamb is drizzled with a unexpected tangy pomegranate pan sauce just before serving. It's an impressive dish that's perfect for winter or spring entertaining.
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.

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.
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  • 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