Recipe - Narsais Pomegranate Lamb

1 cup Unsweet. pomegranate juice
One half cup Dry red wine
2 Large onions
1 Lemon; unpeeled, chopped
3 Cloves garlic
1 teaspoon Black pepper
1 tablespoon Chopped fresh basil leaves
1 teaspoon Salt
1 (5 to 6lb) leg of lamb *

*Note: Leg of lamb should be butterflied. In blender, combine pomegranate
juice, red wine, onions, lemon, garlic, pepper, basil and salt. Rub some of
marinade well into lamb. Place meat in shallow glass or enamel pan. Pour
remaining marinade over meat. Marinate in refrigerator overnight. When
ready to cook, wipe off excess marinade. Grill over medium coals or roast
the lamb at 325F until thermometer reaches 145F for mediumrare. Let rest 5
to 10 minutes before carving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini