Roast leg of lamb w/ pomegranate

4 servings

Ingredients

Quantity Ingredient
2¼ pounds Leg of Lamb; boneless
3 cups Pomegranate juice
¼ cup Grey Poupon dijon-style
. mustard
4 teaspoons Garlic; minced

Directions

Combine the pomegranate juice, mustard and garlic. Completely submerge the lamb in the marinade.

Marinate for 2 to 3 days.

Remove the lamb and place in an oven-proof dish. Save the marinade.

Roast for 1 hour, 15 minutes in a preheated 350øF oven. Let the 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 a small saucepan, bring to a boil, simmer for 1 hour and 15 minutes.

Serve with the sliced lamb.

Nutritional Information: per serving: 456 calories, 53g protein, 15g fat, 15g carbohydrates, 163mg cholesterol, 505mg sodium ** Whole Foods Markets -- sales brochure ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-22-95

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