Butterflied Leg Of Lamb In Pomegranate
|For pomegranate marinade|
|Onions||4 Large, cut into chunks|
|Garlic||4 Clove (20 gm)|
|Pomegranate juice||2 Cup (32 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Lemon||1 , unpeeled and cut into chunks|
|Basil leaves||4 Teaspoon|
|Freshly ground pepper||1 Teaspoon|
|Lamb leg||16 Pound, trimmed and butterflied (2 Pieces, 8 Pound Each)|
For marinade: Combine all ingredients in processor or blender (in batches if necessary) and puree.
Arrange lamb in two 10 x 14-inch roasting pans.
Pour half of marinade over top of each leg of lamb, turning lamb to cover completely.
Marinate 8 to 10 hours at room temperature or chill 1 to 2 days.
Wipe excess marinade from lamb.
Arrange in pan and broil 5 to 6 inches from heat source, turning frequently to brown evenly (inside should be pink), about 30 to 35 minutes.
Slice thinly to serve.
Lamb can also be barbecued.