Roast Leg Of Lamb W/ Pomegranate Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 1/4 lbs: Leg of Lamb, boneless
. mustard,
3 cup: Pomegranate juice,
4 tsp: Garlic, minced
1/4 cup: Grey Poupon dijon-style,
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 350
F 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
Source from luhu.jp
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 350
F 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
Source from luhu.jp