Leg of lamb, a traditional holiday roast, is complemented by sweet-tart pomegranate glaze. Prepare on the grill or roast in the oven, if you prefer.
20m
PREP TIME
1hr
COOK TIME
344
CALORIES
10
INGREDIENTS
Ingredients 12 Servings
- Lamb
- 1 tablespoon McCormick Gourmet™ Organic Garlic Powder
- 1 tablespoon McCormick Gourmet™ Organic Crushed Rosemary
- 1 tablespoon McCormick Gourmet™ Organic Thyme Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 tablespoon McCormick Gourmet™ Sicilian Sea Salt
- 1 butterflied boneless leg of lamb, about 3 pounds
- 2 tablespoons olive oil
- Pomegranate Glaze
- 4 cups pomegranate juice
- 1/2 cup molasses
- 1/4 cup balsamic vinegar
INSTRUCTIONS
- 1 Mix garlic powder, rosemary, thyme and pepper in small bowl until well blended. Reserve 1 teaspoon of the seasoning mixture for the Pomegranate Glaze. Stir sea salt into remaining seasoning mixture. Brush lamb with oil. Coat evenly with seasoning mixture. Place lamb in large resealable plastic bag or glass dish. Refrigerate at least 12 hours or overnight for best flavor
- 2 Meanwhile, for the Pomegranate Glaze, mix pomegranate juice, molasses and reserved seasoning mixture in medium skillet until well blended. Bring to boil. Reduce heat to low; simmer 20 to 30 minutes or until mixture is reduced by half, stirring occasionally. Cool to room temperature. Stir in balsamic vinegar
- 3 Place lamb on lightly oiled grill on medium heat. Cover. Grill 20 to 25 minutes, turning occasionally, 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. Transfer lamb to cutting board. Let stand 10 minutes before slicing. To serve, drizzle with remaining Pomegranate Glaze
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