Butterflied Leg Of Lamb In Pomegranate Recipe
Summary
Ingredients
| Pomegranate Marinade | ||
| Onions | 4 Large, cut in to chunks | |
| Garlic | 4 Clove (5gm) | |
| Pomegranate juice | 2 Cup (16 tbs) | |
| Dry red wine | 1 Cup (16 tbs) | |
| 1 lemon, unpeeled and cut into chunks | ||
| Basil leaves | 4 Teaspoon | |
| Salt | 1 Tablespoon | |
| Ground pepper | 1 Teaspoon | |
| 2 8-pound legs of lamb, trimmed and butterflied | ||
Directions
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.
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.
Chef
