| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 1 | Semi-boneless Leg of Lamb (2 1/4 lbs) | |
| 3 | c | Pomegranate juice |
| 1/4 | c | Country dijon mustard (Grey Poupon) |
| 4 | ts | Fresh garlic, minced |
INSTRUCTIONS
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 2-3 days. Remove lamb from marinade, save marinade. Place lamb in oven-proof 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 sliced 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, [email protected] (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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