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Butterflied Leg Of Lamb In Pomegranate

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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
  Salt 1 Tablespoon
  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.
Preheat broiler.
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.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 383 Calories from Fat 228

% Daily Value*

Total Fat 25 g38.9%

Saturated Fat 12.7 g63.4%

Trans Fat 0 g

Cholesterol 125.3 mg41.8%

Sodium 200.9 mg8.4%

Total Carbohydrates 5 g1.7%

Dietary Fiber 0.6 g2.4%

Sugars 2.7 g

Protein 31 g61.3%

Vitamin A 0.5% Vitamin C 5.6%

Calcium 2.4% Iron 15.3%

*Based on a 2000 Calorie diet

Butterflied Leg Of Lamb In Pomegranate Recipe