Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Unsweet. pomegranate juice
1/2 c Dry red wine
2 Large onions
1 Lemon; unpeeled, chopped
3 Cloves garlic
1 ts Black pepper
1 tb Chopped fresh basil leaves
1 ts Salt
1 (5- to 6-lb) 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 medium-rare. Let rest 5 to 10 minutes before
carving. Created by: Janet Trefethen, Trefethen Vineyards, Napa
Valley, Calif. (C) 1992 The Los Angeles Times

Browse by categories