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
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
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