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12 servings
Preparation time: 10 minutes
Cook time: 1-1/2 hours
| 1/2 |
cup pomegranate juice |
| 3 |
tablespoons balsamic vinegar |
| 3 |
cloves garlic, finely chopped |
| 2 |
tablespoons coarse grated onion |
| 1 |
tablespoon olive oil |
| 2 |
tablespoons chopped fresh rosemary leaves |
| 1 |
teaspoon salt |
| 1 |
teaspoon pepper |
4 to
4-1/2 |
pounds American Lamb leg, boned, rolled and tied |
In small bowl whisk together all ingredients except lamb leg. Place lamb on roasting rack in roasting pan. Baste lamb every 15 minutes and roast at 350ºF for 20 minutes per pound or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Remove from oven, cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
Nutrition per serving: 238 calories, 31 g protein, 4 g carbohydrates, 10 g total fat (38% calories from fat), 98 mg cholesterol, 0.08 g fiber, 272 mg sodium, 7 mg niacin, 0.20 mg vitamin B6, 3 mcg vitamin B12, 3 mg iron, 5 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
