You are here: Home » Recipes » Pomegranate Roasted Leg of Lamb Pomegranate Roasted Leg of Lamb Recipe by Our Cookbook CollectionKitchen Tested Yield 10 to 12 servings Prep 5 mins Cook 80 mins Pomegranate, balsamic vinegar and rosemary -- Mediterranean flavors for roast lamb. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Pomegranate juice has three times the heart healthy polyphenol content found in green tea and red wine. Ingredients 1/2 cup fresh pomegranate juice3 tablespoons balsamic vinegar3 garlic cloves, finely chopped1 tablespoon Olive oil2 tablespoons chopped fresh rosemary2 tablespoons coarsely grated onion1 teaspoon salt1 teaspoon black pepper4 to 4 1/2 pounds boneless leg of lamb, rolled and tied Pomegranate seeds, optional Instructions Preheat oven to 350F. Whisk together all ingredients (except lamb and pomegranate seeds) in a small bowl. Place lamb on roasting rack in roasting pan. Roast 80 to 90 minutes (20 minutes per pound), basting with pomegranate mixture every 15 minutes, until a thermometer reaches 145F for medium-rare, 160F for medium or 170F for well done. Remove from oven, tent with foil, and let stand 10 minutes. The internal temperature will rise approximately 10 degrees. Sprinkle with pomegranate seeds and serve with pan juices. Recipe courtesy of Lava Lake Lamb.