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In a large baking dish, combine oil, rosemary, mint, garlic and 1/2 cup of the pomegranate juice.
Place lamb in the oven and immediately reduce heat to 350°F.
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.