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Butterflied Leg Of Lamb In Pomegranate Recipe
|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)|
Serving size: Complete recipe
Calories 16868 Calories from Fat 10038
% Daily Value*
Total Fat 1113 g1712.3%
Saturated Fat 558.3 g2791.5%
Trans Fat 0 g
Cholesterol 5515 mg
Sodium 8840.9 mg368.4%
Total Carbohydrates 227 g75.5%
Dietary Fiber 26.5 g106%
Sugars 118.8 g
Protein 1349 g2698.3%
Vitamin A 22.3% Vitamin C 247.3%
Calcium 107.4% Iron 673.6%
*Based on a 2000 Calorie diet
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.