BEST ROASTED LEG OF LAMB

Best Roasted Leg of Lamb image

The pomegranate and Dijon marinade in this dish serves double duty. Not only does it flavor the leg of lamb inside out, but it's then cooked down into a thick, rich sauce for drizzling over the sliced roasted lamb.

Provided by sanazy

Categories Meat and Poultry Recipes Lamb Leg

Time P2DT1h25m

Yield 8

Number Of Ingredients 5

Ingredients

3 cups pomegranate juice
¼ cup Dijon mustard
4 cloves garlic, finely chopped
2 ¼ pounds leg of lamb
1 tablespoon cornstarch

Steps:

Mix pomegranate juice, mustard, and garlic together in a large bowl. Submerge lamb in the marinade. Cover and refrigerate for 2 days.
Preheat the oven to 350 degrees F (175 degrees C). Remove lamb from the marinade and place in a roasting pan.
Bake lamb in the preheated oven until an instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C), about 1 hour 15 minutes.
In the meantime, transfer the marinade to a saucepan and bring to a boil. Whisk in cornstarch to thicken. Let simmer to desired thickness over the lowest heat setting while lamb bakes.
Let lamb rest briefly before slicing. Serve with sauce on the side.

Nutrition Facts : Calories 208.2 calories, Carbohydrate 17.8 g, Cholesterol 51.3 mg, Fat 8 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 228.9 mg, Sugar 12.6 g