Leg of Lamb with Pome­gran­ate Glaze


Rachael Ray Every Day - - Recipe Index -

1 bone- in leg of lamb ( 7 to 8 lb.), left at room tem­per­a­ture for 1 hour 11/2 cups chicken stock 11/2 cups pome­gran­ate juice 2 cloves gar­lic, chopped 4 sprigs fresh rose­mary (each about 3 inches long), plus more for gar­nish Pome­gran­ate seeds, for gar­nish

Pre­heat the oven to 350°. Place the lamb on a wire rack set in­side a large roast­ing pan. Sea­son all over with salt and pep­per. Turn the lamb, fat-side up, on the rack. In a medium bowl, whisk the stock, juice, and gar­lic; sea­son. Pour over the lamb. Place 4 rose­mary sprigs in the bot­tom of the pan.

Roast the lamb, bast­ing ev­ery 20 min­utes, un­til an in­stant-read ther­mome­ter reg­is­ters 135° to 140° when in­serted into the thick­est part (do not touch the bone), 1 hour and 45 min­utes to 2 hours. Trans­fer to a cut­ting board. Let rest for 15 min­utes.

Strain the pan juices into a glass mea­sur­ing cup. (If needed, boil the juices in a skil­let un­til re­duced to 1 cup.) Slice the lamb. Serve with the pan juices. Gar­nish with rose­mary sprigs and pome­gran­ate seeds.

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