 |
|
|
|
 |
|
 |
| |
| Home -> [Entrees, Lamb & Mutton, Meats] -> [Narsai's pomegranate lamb Recipe] |
Narsai's pomegranate lamb
|
| Artist: |
_ |
Yield: |
10 |
| Categories: |
Entrees, Lamb & Mutton, Meats |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| cup | Unsweet. pomegranate juice | | 1/2
| cup | Dry red wine | | 2
| | Large onions | | 1
| | Lemon, unpeeled, chopped | | 3
| | Cloves garlic | | 1
| tbsp | Black pepper | | 1
| tbsp | Chopped fresh basil leaves | | 1
| tbsp | Salt | | 1
| | (5- to 6-lb) leg of lamb * |
|
Procedures:
| 1 | *note: leg of lamb should be butterflied. | | 2 | In blender, combine pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and salt. | | 3 | Rub some of marinade well into lamb. | | 4 | Place meat in shallow glass or enamel pan. | | 5 | Pour remaining marinade over meat. | | 6 | Marinate in refrigerator overnight. | | 7 | When ready to cook, wipe off excess marinade. | | 8 | Grill over medium coals or roast the lamb at 325f until thermometer reaches 145f for medium-rare. | | 9 | Let rest 5 to 10 minutes before carving |
|
|
|
|
|
|
|
|
|
|
