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Boneless Leg of Lamb with Pomegranate Glaze

Leg of lamb, a traditional holiday roast, is complemented by sweet-tart pomegranate glaze. Prepare on the grill or roast in the oven, if you prefer. Skill Level: Intermediate

Community:
20 min Prep
800 min Total
Servings
$3.79
price per Serving

Nutrition Facts

Amount Per Serving
Calories 269
Protein 23.5g
Total Carbohydrates 22.7g
Dietary Fiber 0.4g
Net Carbohydrates 22.3g
Sugar 18.7g
Total Fat 9.0g
Saturated Fat 3.0g
Trans Fat 0.0g
Cholesterol 71.3mg
Sodium 721.9mg
SmartPoints® 9.0

Ingredients

  • 1 Tablespoon garlic powder
  • 1 Tablespoon crushed rosemary
  • 1 Tablespoon dried thyme leaves
  • 1/2 teaspoon ground black pepper, coarsely ground
  • 1 Tablespoon sea salt
  • 3 pounds boneless leg of lamb
  • 2 Tablespoons olive oil
  • 4 cups pomegranate juice
  • 1/2 cup molasses
  • 1/4 cup balsamic vinegar

Preparation

Marinate lamb

  1. Mix garlic powder, rosemary, thyme and pepper in small bowl until well blended. Reserve 1 teaspoon of the seasoning mixture for the Pomegranate Glaze.
  2. Stir sea salt into remaining seasoning mixture.
  3. Brush lamb with oil. Coat evenly with seasoning mixture. Place lamb in large resealable plastic bag or glass dish. Refrigerate at least 12 hours or overnight for best flavor.

Prepare Pomegranate Glaze

  1. Mix pomegranate juice, molasses and reserved seasoning mixture in medium skillet until well blended. Bring to boil. Reduce heat to low; simmer 20 to 30 minutes or until mixture is reduced by half, stirring occasionally.
  2. Cool to room temperature. Stir in balsamic vinegar.

Roasting Option:

  1. Preheat oven at  450 °F. Place lamb, rolled up and tied with butchers twine, on a rack in roasting pan. Roast in hot oven 30 minutes. Reduce oven temperature to 325 °F. Roast until thermometer inserted into thickest part of lamb reaches 125°F for medium-rare (see approximate time in Tips). Brush with 1/4 cup of the Pomegranate Glaze during last 10 minutes of cooking.
  2. Transfer lamb to cutting board. Let stand 10 minutes before slicing.

Grilling Option:

  1. Place lamb, butterflied, on lightly oiled grill on medium heat. Cover. Grill 20 to 25 minutes, turning occasionally, or until thermometer inserted into thickest part of lamb reaches 125 °F for medium-rare. Brush with 1/4 cup of the Pomegranate Glaze during last 10 minutes of cooking.
  2. Transfer lamb to cutting board. Let stand 10 minutes before slicing.

To serve, drizzle with remaining Pomegranate Glaze.

Tips

After the oven has been turned down, additional roasting time will depend upon the size and shape of the meat, as well as your taste preference. 

3 lbs  30 min med-rare; 45 min medium; 60 min well-done

4 lbs  50 min med-rare; 70 min medium; 90 min well-done

5 lbs  70 min med-rare; 90 min medium; 120 min well-done


Price Per Serving based on average national price: excludes store savings and local grocery store pricing