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How To make Roast Leg Of Lamb with Pomegranate
1 Semi-boneless Leg of Lamb
-- (2 1/4 lbs) 3 c Pomegranate juice
1/4 c Country dijon mustard
-(Grey Poupon) 4 ts Fresh garlic, minced
Check out our juice aisle for pomegranate juice. (Cranberry juice can be used in its place). The marinade imparts great flavor to the lamb and provides a tangy, rich sauce. Combine pomegranate juice, mustard, garlic. Completely submerge lamb in marinade. Marinate for 2-3 days. Remove lamb from marinade, save marinade. Place lamb in oven-proof dish, place in preheated 350 oven. Roast for 1 hour, 15 minutes. Let lamb rest outside the oven for 15 minutes before serving. As soon as the lamb is in the oven, strain the marinade twice through a fine mesh sieve. Place in small saucepan, bring to a boil, simmer for 1 hour and 15 minutes. Serve with sliced lamb.
Nutritional information per serving (4): 456 calories, 53 g protein, 15.5 g fat (5 g saturated), 15g
carbohydrates, 163 mg cholesterol, 505 mg sodium Exchanges: 7 extra lean meats, 1 fruit Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Mintzias
How To make Roast Leg Of Lamb with Pomegranate's Videos
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Recipe - Greek Cranberry Pomegranate Marinated Roast Leg of Lamb
INGREDIENTS:
-1 (3-pound) leg of lamb, butterflied
●2 tablespoons lemon juice
●1 tablespoon dried oregano, preferably Greek oregano
●6 garlic cloves, minced Salt and pepper
●2 cups Ocean Spray 100% Cranberry & Pomegranate Juice
●2 tablespoons olive oil
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Leg of Lamb Roast with Pomegranate, Garlic & Mint - #easter #passover
#lambroast #glutenfree #easterrecipe #passoverrecipe
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Leg of lamb roast. Whether you are celebrating Easter or Passover you will love serving this gorgeous leg of lamb. This recipe works well for 4-6 pound boneless leg. The recipe is easy and pomegranate juice gives this lamb a sweet and tangy flavor. I have been making this lamb recipe for years and hope you will enjoy it too.
Ingredients:
4-6 pound leg of lamb
2 teaspoons of coarse salt
2 teaspoons of pepper
Marinade:
2 tablespoons of chopped fresh rosemary
1 tablespoon of chopped fresh mint
1 large clove of minced garlic
¼ cup of olive oil
½ cup of pomegranate juice
Method:
Pat dry the meat. Rub it with salt and pepper and set aside.
Mix all marinade ingredients.
In the bag that the lamb came in from the store, place the lamb, and pour in the marinade. Close tightly and refrigerate for 4-6 hours. Preheat the oven to 450F/232C. Place the lamb on a roasting pan fat side up and pour remainder of the marinade over it. Place the pan in the oven and immediately lower the baking temperature to 350F/175F. For Medium donness bake it until an instant-read thermometer inserted into the thickest part of meat without touching bone (if there is a bone) will register 145F/63C.
Take it out, cover it and let it rest for at least 15 minutes. Enjoy!
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If you like this video check out my other tasty savory dishes:
super crispy roasted potatoes
smashed parmesan potatoes
3 Ingredient Beef Meatballs
Pan Fried Steak with Garlic Butter
Pinwheel Beef Meatloaf
Garlic Butter Ribboned Zucchini
Red Cabbage Salad
Cheesy Cauliflower Gratin
Lentil and sausage soup
Herb Roasted Lamb Leg
Usually, when we think of a delicious meat, the first thing that comes to mind is a juicy and savory roasted lamb leg. As a tip, first coat it with herbs and spices, like rosemary and thyme. They go perfectly with the meat, so you’ll definitely won’t lose any of its flavors. As for a side, you can serve it with potatoes, or any other vegetables you prefer.
Enjoy! ????
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Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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