Roast Leg Of Lamb With Pomegranate

* Exported from MasterCook *

ROAST LEG OF LAMB WITH POMEGRANATE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Meal-Master compatible format courtesy of Karen
Mintzias



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