Roast Lamb With Pomegranate Glaze

Recipe from Patricia Ferer

Adapted by Anna Winger

Published April 8, 2006

Total Time
About 1 hour
Rating
4(10)
Comments
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—Anna Winger

Featured in: Ghosts of Passovers Past

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Ingredients

Yield:Serves 4

FOR THE GLAZE

  • 1 cup pomegranate syrup

  • 1 cup honey

  • 1 cinnamon stick

  • 3 allspice berries

  • 1 clove garlic, crushed

  • 1 sprig rosemary

  • Juice of 1 lemon

FOR THE LAMB

  • 1 rack of lamb

  • Olive oil

  • Salt and ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

127 grams carbs; 22 milligrams cholesterol; 617 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 1 gram fiber; 515 milligrams sodium; 5 grams protein; 108 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.

  2. Step 2

    To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

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Ratings

4 out of 5
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Comments

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bsaylor

I used this recipe to cook a butterflied leg of lamb for a couple of family members who are not especially fond of lamb. We were all really happy with the result. I used less honey because the pomegranate syrup was sweetened (not all brands are). Some of the glaze went into the roasting pan with the lamb: this made a mess but was worth it.

MA Porter

Can pomegranate molasses be used instead of syrup?

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Credits

Adapted from Patricia Ferer

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