Recipe - Roast Leg Of Lamb With Pomegranate

1 Semiboneless Leg of Lamb
(2 One fourth lbs)
3 cup Pomegranate juice
One fourth cup Country dijon mustard
(Grey Poupon)
4 teaspoon Fresh garlic, minced

Check out our juice aisle for pomegranate juice. (Cranberry juice can be
used in its place). The marinade imparts great flavor to the lamb and
provides a tangy, rich sauce. Combine pomegranate juice, mustard, garlic.
Completely submerge lamb in marinade. Marinate for 23 days. Remove lamb
from marinade, save marinade. Place lamb in ovenproof dish, place in
preheated 350 oven. Roast for 1 hour, 15 minutes. Let lamb rest outside the
oven for 15 minutes before serving. As soon as the lamb is in the oven,
strain the marinade twice through a fine mesh sieve. Place in small
saucepan, bring to a boil, simmer for 1 hour and 15 minutes. Serve with
cut or sliced up lamb.

Nutritional information per serving (4): 456 calories, 53 g protein, 15.5 g
fat (5 g saturated), 15g carbohydrates, 163 mg cholesterol, 505 mg sodium
Exchanges: 7 extra lean meats, 1 fruit

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market MealMaster compatible format courtesy of Karen Mintzias

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