Test Kitchen Tips:
•A butterflied leg of lamb has uneven thickness so the thinner parts will cook faster than the thicker parts. This might be desirable if some of your guests prefer more well done lamb. For lamb with even doneness, before marinating, cut the lamb into evenly sized pieces following the natural separations in the leg.
•To roast lamb in the oven, prepare as directed in Step 1. Roll lamb up and tie with butcher’s twine. Place lamb on rack in roasting pan. Roast in preheated 450°F oven 30 minutes. Reduce oven temperature to 325°F. Roast 30 to 40 minutes longer or until thermometer inserted into thickest part of lamb reaches 125°F for medium-rare. Brush with 1/4 cup of the Pomegranate Glaze during last 10 minutes of cooking.