Recipe: Pomegranate-Marinated Leg of Lamb


This delicious recipe comes from Derek Ellis of Ellis Custom Meats.


Pomegranate-Marinated Leg of Lamb


  • 1 cup unsweetened pomegranate juice
  • 1/2 cup sweet red wine
  • 1 large sweet onion, cut into 1-inch chunks
  • 1/2 lemon, unpeeled, seeded and chopped
  • 4 cloves garlic, peeled and quartered
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh mint leaves
  • 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
  • 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
  • 1 tablespoon kosher salt
  • 1 (5- to 6-pound) leg of lamb, boned and butterflied


  • Pulse ingredients in blender or food processor until onions are minced.
  • Place leg of lamb and blended marinade in a zip-top bag and marinate for at least 12 hours.
  • To Roast in the Oven:
  • Preheat oven to 325 F.
  • Line a 9-by-12-inch baking pan with foil.
  • Remove lamb from marinade and place in the pan, fat-side up.
  • Discard marinade.
  • Roast in the oven until internal temperature reaches 145 F, about 2 hours.
  • Let rest 15 minutes before cutting slices against the grain.

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