Roast Leg of Lamb with Pomegranate Sauce
Leg of lamb feels like both a special occasion meal and comfort food. This traditional preparation (timed for medium-rare) uses pomegranate juice for the sauce to add sweet and tangy complexity, complementing the richness of the lamb.
Makes 8 Servings
- ¼ cup extra virgin olive oil
- ¼ cup Dijon mustard
- 1 tablespoon chopped sage
- 1 tablespoon chopped parsley
- One 7-pound, bone-in leg of lamb
- Salt and pepper to taste
- 1 medium onion, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 carrot, thinly sliced
- ½ cup Red Crown Pomegranate Juice (Original or With Pulp)
- 2 tablespoons tomato paste
- 1 cup veal demiglace*
- 1 cup water
Preheat oven to 375°. In a bowl, mix 2 tablespoons of olive oil with the mustard, garlic and herbs. Coat the lamb with the mixture; season all over with salt and pepper.
In a roasting pan over two stovetop burners, sauté the onion, celery and carrot with remaining oil.
Place the lamb fat side up on the vegetables. Roast in oven for 1 hour and 40 minutes or until an instant-read thermometer inserted in the thickest part registers 130°. Let rest for 15 minutes. Transfer to carving platter.
Set the roasting pan over burners. Pour in the pomegranate juice and reduce over medium-high heat to about 1/4 cup, scraping up the browned bits on the bottom.
Stir in tomato paste and simmer for 1 minute. Add demiglace and water and simmer, stirring occasionally, until sauce is reduced to 2 cups, about 5 minutes.
Strain the sauce into a small saucepan, pressing on the solids. Season with salt and pepper and keep hot.
Slice lamb and serve with pomegranate sauce.
Veal demiglace is available at fine grocers and butchers.