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Pomegranate juice has three times the heart healthy polyphenol content found in green tea and red wine.
Ingredients
1/2 cup pomegranate juice
3 tablespoons balsamic vinegar
3 garlic cloves, finely chopped
2 tablespoons coarsely grated onion
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
1 (4- to 4 1/2-pound) boneless leg of lamb, rolled and tied
Pomegranate seeds
Instructions
3 tablespoons balsamic vinegar
3 garlic cloves, finely chopped
2 tablespoons coarsely grated onion
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
1 (4- to 4 1/2-pound) boneless leg of lamb, rolled and tied
Pomegranate seeds
1. Preheat oven to 350F.
2. Whisk together all ingredients (except lamb and pomegranate seeds) in a small bowl. Place lamb on roasting rack in roasting pan. Roast 80 to 90 minutes (20 minutes per pound), basting with pomegranate mixture every 15 minutes, until a thermometer reaches 145F for medium-rare, 160F for medium or 170F for well done. Remove from oven, tent with foil, and let stand 10 minutes. The internal temperature will rise approximately 10 degrees. Sprinkle with pomegranate seeds and serve with pan juices. Serves 10 to 12.
Recipe courtesy of Lave Lake Lamb, "Holiday Lamb," Nov. 2009.
Nutritional Information
2. Whisk together all ingredients (except lamb and pomegranate seeds) in a small bowl. Place lamb on roasting rack in roasting pan. Roast 80 to 90 minutes (20 minutes per pound), basting with pomegranate mixture every 15 minutes, until a thermometer reaches 145F for medium-rare, 160F for medium or 170F for well done. Remove from oven, tent with foil, and let stand 10 minutes. The internal temperature will rise approximately 10 degrees. Sprinkle with pomegranate seeds and serve with pan juices. Serves 10 to 12.
Recipe courtesy of Lave Lake Lamb, "Holiday Lamb," Nov. 2009.
Per serving: 200 calories, 8g fat, 85mg chol., 27g prot., 2g carbs., 0g fiber, 300mg sodium.
